Individual Turkey Potpies Recipe
Individual Turkey Potpies Recipe photo by Taste of Home
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Individual Turkey Potpies Recipe

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Savory, creamy potpies are a great way to make those old leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.—Victoria Bond, Tempe, Arizona
TOTAL TIME: Prep: 50 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min.
MAKES: 6 servings


  • 2-1/2 cups cubed peeled potatoes
  • 1 cup chopped onion
  • 3/4 cup sliced fresh carrots
  • 1/2 cup chopped celery
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cubed cooked turkey
  • 1/2 cup fresh peas
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SAUCE:
  • 1/4 cup butter, cubed
  • 6 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 3 tablespoons Dijon mustard
  • 1 tablespoon capers, drained
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • CRUST:
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 potpie: 620 calories, 34g fat (15g saturated fat), 126mg cholesterol, 864mg sodium, 55g carbohydrate (8g sugars, 6g fiber), 25g protein .


  1. In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.
  2. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10-oz. ramekins.
  3. On a lightly floured surface, roll out puff pastry into a 13-in. x 9-in. rectangle. Cut into six squares. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese.
  4. Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.
Originally published as Individual Turkey Potpies in The Taste of Home Cookbook 2011, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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nanqui 238506
Reviewed Nov. 30, 2015

"Very tasty, I had only one issue I diced the potatoes and cooked as directed but some were still undone. Would probably cook them separately and then add them to the rest of the ingredients."

goodideas13 180338
Reviewed Nov. 29, 2013

"ClayLady, Nice alternative , especially if you have a good gravy leftover."

Barbara0817 196339
Reviewed Nov. 29, 2013

"Claylady, if you did not make the recipe, why give a review at all? It is just your opinion that the recipe has too many ingredients, and who cares?"

seekere 193104
Reviewed Nov. 28, 2013


claylady01 114229
Reviewed Nov. 28, 2013

"way to many ingred.I use a light gravy instead of the one listed."

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