Individual Turkey Pot Pies
Looking for leftover turkey recipe ideas? Why not make individual turkey pot pies? It’s a tasty recipe with sautéed vegetables, rich mustard-flavored sauce and turkey meat. Each pie is topped with puff pastry and baked to perfection!
Servings: 5 Individual Portions
Calories: 292
Ingredients
- 2 tablespoons butter , see note 1
- 2 carrots , medium size, finely chopped, see note 2
- 2 celery stalks , finely chopped
- ½ onion , medium size, minced
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1.5 cup chicken stock , see note 5
- ½ cup canned peas (80 grams)
- 2 tablespoons mustard
- salt , a pinch
- black pepper , to taste
- 2 cups leftover turkey , diced, see note 6
- 1 puff pastry sheet, thawed (8 ounces/250 grams)
Instructions
- Preheat the oven to 400° Fahrenheit (200° Celsius).
- In a pot, heat the butter and add finely diced carrots, celery and onion. Sauté these for 10 minutes, stirring from time to time.
- Add oil and flour and cook for about a minute, stirring constantly. Add stock and stir until smooth. Let it cook until the sauce thickens. Then, add peas, mustard, salt, pepper and turkey meat. Stir well.
- Pour the mixture into small ramekins and set aside.
- Roll out puff pastry, if you haven’t bought ready rolled one. Cut out circles that are at least the same size as ramekins. Tip: Use the ramekins to cut the circles, if you don’t have a large circle cutter (before you fill them with turkey mixture).
- Bake in a preheated oven at 400° Fahrenheit/200° Celsius (see note 8) for 20 minutes or until the pastry is puffed and golden brown. The filling should ooze out and bubble at this stage.
- Let them sit for 10 minutes before serving as they will be piping hot.
- Enjoy!
Video
Notes
- Butter - make sure to use real butter, not butter substitutes. You can use either salted or unsalted butter.
- Two medium carrots = 1 cup diced carrots = 130 grams.
- Two celery stalks = 1 cup finely chopped celery = 120 grams.
- One small onion = 1 cup finely minced onion = 100 grams.
- I used ordinary chicken stock. You can use also vegetable broth or turkey stock if you like. If using a low-sodium one, you will need to add more than a pinch of salt.
- Either leftover turkey or chicken can be used.
- Let it sit for at least 10 minutes before serving as they will be piping hot.
- The temperature may vary. I suggest following the cooking instructions for your puff pastry so it puffs well. If they say to cook at 200°C do so. If 180°C do so. Cooking a puff pastry at the wrong temperature can cause that, the pastry will not rise properly.
- I used 5-ounce (150-milliliter) ramekins and got 5 portions out of this mixture.
- For more substitutions, tips or if in doubt, please read the full post that contains detailed information to help you when cooking this for the first time.
Nutrition Facts
Individual Turkey Pot Pies
Amount per Serving
Calories
292
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Cholesterol
75
mg
25
%
Sodium
345
mg
15
%
Potassium
380
mg
11
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
4689
IU
94
%
Vitamin C
5
mg
6
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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