Individual Turkey Pot Pies

Name: Individual Turkey Pot Pies
Total time: 60
Yield: 4
Ingredients: 3 tablespoons butter; 0.5 cup diced onion; 0.5 cup sliced celery; 0.25 cup flour; 1 tablespoon minced fresh rosemary; 1 teaspoon chopped fresh thyme; 0.25 teaspoon black pepper; 2 cups College Inn® Chicken Broth; 2 cups cubed cooked turkey; 1.5 cups chopped cooked green beans; 1 cup frozen peas and carrots; 1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions; 1 large egg; 1 tablespoon water

Recipe by College Inn Broths and Stocks from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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3 tablespoons butter
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0.5 cup diced onion
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0.5 cup sliced celery
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0.25 cup flour
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1 tablespoon minced fresh rosemary
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1 teaspoon chopped fresh thyme
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0.25 teaspoon black pepper

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2 cups College Inn® Chicken Broth
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2 cups cubed cooked turkey
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1.5 cups chopped cooked green beans
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1 cup frozen peas and carrots
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1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
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1 large egg
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1 tablespoon water

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme, and pepper in melted butter for 3 minutes, stirring constantly.
Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened. Stir in turkey, green beans, and peas and carrots. Spoon mixture into four (10-ounce) ramekins.
Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water in a small bowl; brush over pastry. Place the ramekins on a rimmed baking sheet.
Bake in the preheated oven until pastry is golden brown and puffed, about 25 minutes. Let stand for 10 minutes before serving.