Individual Turkey Potpies

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)