Puff Pastry Mini Turkey Pot Pies
Puff Pastry Mini Turkey Pot Pies
These Puff Pastry Mini Turkey Pot Pies are a delightful twist on a classic comfort food, perfect for individual servings. Tender diced turkey is combined with sautéed onions, celery, and garlic, then cooked in a rich, creamy sauce. Libby’s Whole Kernel Sweet Corn, Sweet Peas and Sliced Carrots add a pop of color and earthy flavor to the filling, making each bite satisfying and wholesome. Whether served as an appetizer or a main course, these mini pot pies are sure to be a hit at any gathering.
SERVINGS
12
PREP TIME
20 Min
COOK TIME
30 Min
Ingredients
1 tablespoon butter
1/2 cup diced onions
1/2 cup diced celery
3 cloves garlic, minced
1/4 cup flour
1 cup chicken broth
1 cup milk
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 cups diced turkey
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby’s Sweet Peas, drained
1 can (14.5 oz.) Libby’s Sliced Carrots, drained
4 sheets puff pastry
1 egg
1 tablespoon butter
1/2 cup diced onions
1/2 cup diced celery
3 cloves garlic, minced
1/4 cup flour
1 cup chicken broth
1 cup milk
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 cups diced turkey
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby’s Sweet Peas, drained
1 can (14.5 oz.) Libby’s Sliced Carrots, drained
4 sheets puff pastry
1 egg
Instructions
- Preheat the oven to 400°F.
- Melt butter over medium heat in a large pan. Add onions and celery; saute 5 minutes. Add garlic and cook another 30 seconds.
- Sprinkle pan with flour; stir until everything is coated. Cook 1-2 minutes, stirring continuously. Add the broth, milk, thyme, and rosemary. Stir frequently as the mixture simmers and begins to thicken, about 3 minutes. Stir in turkey, corn, peas, and carrots until well coated. Remove from heat and set aside.
- Prepare two jumbo muffin tins by spraying each well with cooking spray. Roll two puff pastries out on a floured surface until 1/4 inch thick. Cut each into 6 squares. Press each square into the muffin wells, leaving a slight overhang. Fill each puff pastry well with the turkey filling.
- Roll the remaining two puff pastries out on a floured surface until 1/4 inch thick. Cut each into 6 squares. Place the squares on top of each pot pie, pinching bottom and top edges together.
- In a small bowl, lightly beat the egg with 1 tablespoon of water. Brush the edges and top of each pastry with egg wash.
- Bake for 20 minutes or until the pastry is puffed up and the tops are golden.
- Preheat the oven to 400°F.
- Melt butter over medium heat in a large pan. Add onions and celery; saute 5 minutes. Add garlic and cook another 30 seconds.
- Sprinkle pan with flour; stir until everything is coated. Cook 1-2 minutes, stirring continuously. Add the broth, milk, thyme, and rosemary. Stir frequently as the mixture simmers and begins to thicken, about 3 minutes. Stir in turkey, corn, peas, and carrots until well coated. Remove from heat and set aside.
- Prepare two jumbo muffin tins by spraying each well with cooking spray. Roll two puff pastries out on a floured surface until 1/4 inch thick. Cut each into 6 squares. Press each square into the muffin wells, leaving a slight overhang. Fill each puff pastry well with the turkey filling.
- Roll the remaining two puff pastries out on a floured surface until 1/4 inch thick. Cut each into 6 squares. Place the squares on top of each pot pie, pinching bottom and top edges together.
- In a small bowl, lightly beat the egg with 1 tablespoon of water. Brush the edges and top of each pastry with egg wash.
- Bake for 20 minutes or until the pastry is puffed up and the tops are golden.
