Savory Turkey Potpies
- 8 Servings
- Prep: 25 min.
- Cook: 20 min.
“Who would ever suspect that a traditional potpie could be on the lighter side? My comforting entree promises to warm you up on winter’s chilliest nights—without adding inches to your waistline! ”
—Judy Wilson, Sun City West, Arizona
Ingredients
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 cups cubed cooked turkey breast
- 1 package (16 ounces) frozen peas and carrots
- 2 medium red potatoes, cooked and cubed
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1/4 teaspoon pepper
- 1 sheet refrigerated pie pastry
- Additional fresh parsley or thyme leaves, optional
- 1 egg
- 1 teaspoon water
- 1/2 teaspoon kosher salt
Directions
- In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently.
- Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll pastry. Cut out eight 3-in. circles. Gently press parsley into pastries if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt.
- Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.
