Thanksgiving Turkey Pot Pie

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Thanksgiving Turkey Pot Pie


2 tbsp. Butter
2 cloves Garlic, minced
1 Small onion, diced
2/3 cup Corn kernels
1/2 cup Carrots, diced
1/2 cup Celery, diced
1/2 cup Peas
1/3 cup All-purpose flour
1 cup Chicken broth
3/4 cup Milk
1 tsp. Fresh thyme leaves
To taste Kosher salt and freshly ground black pepper
12 oz. Pulled white turkey
1 Puff pastry sheet, cut into four 4 1/4-inch squares
1 Large egg, beaten
As needed Nonstick spray


  1. Preheat oven to 375°F. Lightly coat four ramekins with nonstick spray
  2. Melt butter in a skillet over medium-high heat. Add garlic, onion and veggies, and cook, stirring occasionally, until onions become translucent, about 2 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually add chicken broth, milk and thyme, and cook, whisking continually, until somewhat thickened, about 1–2 minutes. Fold in turkey and season with salt and pepper to taste.
  4. Portion the filling evenly into ramekins. Top with puff pastry squares and gently cut 4 slits in the tops of the pastry. Brush tops with beaten egg.
  5. Bake until the pastry is golden brown, about 20 minutes.
  6. Cool for above 5 minutes, and then serve.
Serve with confidence.®


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