Individual Turkey Pot Pies





Recipe courtesy of Parties that Cook in San Francisco, CA for  2017 Turkey Inspiration Events


Puff Pastry
1 sheet puff pastry dough, cut into 2” circles
3 Tablespoons butter, melted
Pot Pie Filling
1 Tablespoon vegetable or rice bran oil
1 pound turkey breast, cut into thin strips
1 teaspoons kosher salt
2 Tablespoons butter
1 carrot, peeled and small diced
½ onion, small diced
½ cup peas
¼ cup AP flour
2½ cups chicken stock
1 teaspoon Dijon mustard
1 sprig thyme
3 Tablespoons parsley, chopped
½ teaspoon black pepper


Make the Puff Pastry Disks: Preheat the oven to 400°F. Line a sheet pan with parchment paper. Line the sheet pan with the puff pastry disks, brush with the melted butter and bake for about 20 minutes or until golden brown. Set aside.
Make the Pot Pie Filling: Heat a sauté pan with oil, season the turkey with salt and carefully add to the sauté pan. Cook for about 2-3 minutes each side, and set turkey aside in a bowl, keep the pan. Once turkey has cooled, chop it into bite size pieces. Return to bowl.
In the same pan, add the butter, onions, carrots and peas over medium-high heat. Cook until the vegetables
start to soften, about 3 minutes. Add the flour and let it start to brown. Add the chicken stock, mustard, and thyme. Mix well. Cook until the mixture has thickened, and add the chopped turkey back to the pan. Mix, then add parsley and pepper turn off the heat.
Assembling the Pot Pies: Remove thyme sprigs from the filling. In a small ramekin, fill about half full with the pot pie filling. Top with puff pastry disk and serve.