Name: Individual Turkey Potpies
Prep time: 50 min
Cook time: 50 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Individual Turkey Potpies

1. 2-1/2 cups cubed peeled potatoes -

2. 1 cup chopped onion -

3. 3/4 cup sliced fresh carrots -

4. 1/2 cup chopped celery -

5. 1 tablespoon olive oil -

6. 2 garlic cloves, minced -

7. 2 cups cubed cooked turkey -

8. 1/2 cup fresh peas -

9. 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme -

10. 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed -

11. 1/4 teaspoon salt -

12. 1/8 teaspoon pepper -

13. Sauce: -

14. 1/4 cup butter, cubed -

15. 6 tablespoons all-purpose flour -

16. 2 cups 2% milk -

17. 1 cup chicken broth -

18. 1/2 cup heavy whipping cream -

19. 3 tablespoons Dijon mustard -

20. 1 tablespoon capers, drained -

21. 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon -

22. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -

23. 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed -

24. 1/2 teaspoon rubbed sage -

25. 1/2 teaspoon dried marjoram -

26. 1/4 teaspoon ground nutmeg -

27. 1/8 teaspoon salt -

28. 1/8 teaspoon pepper -

29. Crust: -

30. 1 sheet frozen puff pastry, thawed -

31. 1 large egg -

32. 1 tablespoon water -

33. 2 tablespoons grated Parmesan cheese -

How to cook deliciously - Individual Turkey Potpies

1. Stage

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. Stage

In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among 6 greased 10-oz. ramekins.

3. Stage

On a lightly floured surface, roll out puff pastry into a 13x9-in. rectangle. Cut into 6 squares. Place 1 pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese.

4. Stage

Place ramekins on a baking sheet. Bake, uncovered, at 400° until golden brown, 20-25 minutes.