Name: Savory Turkey Potpies
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 small onion, chopped -; 1/4 cup all-purpose flour -; 3 cups chicken stock -; 3 cups cubed cooked turkey breast -; 1 package (16 ounces) frozen peas and carrots -; 2 medium red potatoes, cooked and cubed -; 3 tablespoons minced fresh parsley -; 1 tablespoon minced fresh thyme -; 1/4 teaspoon pepper -; 1 sheet refrigerated pie crust -; Additional fresh parsley or thyme leaves, optional -; 1 large egg -; 1 teaspoon water -; 1/2 teaspoon kosher salt -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Savory Turkey Potpies

1. 1 small onion, chopped -

2. 1/4 cup all-purpose flour -

3. 3 cups chicken stock -

4. 3 cups cubed cooked turkey breast -

5. 1 package (16 ounces) frozen peas and carrots -

6. 2 medium red potatoes, cooked and cubed -

7. 3 tablespoons minced fresh parsley -

8. 1 tablespoon minced fresh thyme -

9. 1/4 teaspoon pepper -

10. 1 sheet refrigerated pie crust -

11. Additional fresh parsley or thyme leaves, optional -

12. 1 large egg -

13. 1 teaspoon water -

14. 1/2 teaspoon kosher salt -

How to cook deliciously - Savory Turkey Potpies

1. Stage

In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently.

2. Stage

Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll crust. Cut out eight 3-in. circles. Gently press parsley into crust if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt.

3. Stage

Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts are golden brown. Freeze option: Securely wrap baked and cooled potpies in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Unwrap potpies; bake in oven until heated through and a thermometer inserted in center reads 165°. Cover top with foil to prevent overbrowning if necessary.