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.
Libby's
Libby's
Recipe - Island Park King Kullen
Puff Pastry Mini Turkey Pot Pies
Prep Time20 Minutes
Servings12
Cook Time30 Minutes
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
Directions
- 1) Preheat the oven to 400°F.
- 2) Melt butter over medium heat in a large pan. Add onions and celery; saute 5 minutes. Add garlic and cook another 30 seconds.
- 3) 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.
- 4) 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.
- 5) 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.
- 6) In a small bowl, lightly beat the egg with 1 tablespoon of water. Brush the edges and top of each pastry with egg wash.
- 7) Bake for 20 minutes or until the pastry is puffed up and the tops are golden.
20 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Food Club Butter, Sweet Cream, Unsalted, 4 Each
$5.49$1.37 each
Onions Spanish, 1.25 Pound
$2.11 avg/ea$1.69/lb
Dole Fresh Celery, 1 Each
$2.99
Garlic Bulbs, 0.13 Pound, 0.13 Pound
$0.65 avg/ea$4.99/lb
Food Club All-Purpose Flour, 5 Pound
$3.49$0.70/lb
Food Club Chicken Broth, 48 Ounce
$3.19$0.07/oz
King Kullen Whole Milk, 0.5 Gallon
$2.89$5.78/gal
McCormick Thyme Leaves, 0.75 oz, 0.75 Ounce
$8.49$11.32/oz
Badia Rosemary, 1 oz, 1 Ounce
$1.79 was $2.19$1.79/oz
Not Available
Libby's Sweet Corn, Whole Kernel, 15.25 Ounce
$0.79 was $1.79$0.05/oz
Libby's Sweet Peas, 15 Ounce
$0.79 was $1.79$0.05/oz
Not Available
Jus-Rol Puff Pastry, Flaky & Layered, 13.2 Ounce
$4.49 was $4.99$0.34/oz
King Kullen Grade A Extra Large Eggs, 27 Ounce
$4.59$0.17/oz
Directions
- 1) Preheat the oven to 400°F.
- 2) Melt butter over medium heat in a large pan. Add onions and celery; saute 5 minutes. Add garlic and cook another 30 seconds.
- 3) 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.
- 4) 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.
- 5) 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.
- 6) In a small bowl, lightly beat the egg with 1 tablespoon of water. Brush the edges and top of each pastry with egg wash.
- 7) Bake for 20 minutes or until the pastry is puffed up and the tops are golden.