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Cozy Individual Turkey Pot Pies Recipe Easy Homemade Puff Pastry Topping

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These cozy individual turkey pot pies feature a rich, creamy filling with tender turkey and veggies, topped with flaky, buttery puff pastry. Perfect for a quick, comforting meal that’s easy to make and delicious to eat.

Ingredients

Scale
  • 2 cups cooked turkey, chopped or shredded
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken or turkey broth (low sodium preferred)
  • 1/2 cup whole milk or half-and-half
  • 1/2 cup carrots, diced
  • 1/2 cup frozen peas, thawed
  • 1/2 cup celery, diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 sheets store-bought puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease oven-safe ramekins or small casserole dishes.
  2. Dice carrots, celery, and onion to roughly 1/4-inch pieces. Mince garlic.
  3. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add carrots, celery, and onion and sauté for 5-7 minutes until softened. Add garlic in the last minute.
  4. Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Gradually whisk in 1 1/2 cups of chicken or turkey broth, then add 1/2 cup of milk or half-and-half. Simmer gently for 3-5 minutes until thick and creamy.
  6. Stir in cooked turkey, peas, thyme, and parsley. Season with salt and pepper. Cook for another 2-3 minutes to heat through.
  7. Spoon the filling evenly into prepared ramekins, leaving about 1/2 inch from the top.
  8. Unfold thawed puff pastry sheets and cut into squares slightly larger than the ramekins. Lay a pastry square over each ramekin and press edges to seal.
  9. Brush the tops with beaten egg for a golden shine.
  10. Cut a small slit or a few holes in the center of each pastry top to allow steam to escape.
  11. Bake in the preheated oven for 20-25 minutes until the pastry is deep golden brown and filling bubbles at the edges. Tent with foil if edges brown too quickly.
  12. Remove from oven and let cool for 5 minutes before serving.

Notes

Do not skip the egg wash for a beautiful golden crust. Cut steam vents in the pastry to prevent sogginess. If filling is too runny, simmer longer before filling ramekins. Use cold puff pastry straight from the fridge to avoid stickiness. You can freeze assembled but unbaked pies for up to 2 months; bake from frozen adding 15 extra minutes.

Nutrition

Keywords: turkey pot pie, individual pot pies, puff pastry, comfort food, easy dinner, leftover turkey recipe

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