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Easy Individual Turkey Pot Pies for Friendsgiving

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These easy individual turkey pot pies are the perfect Friendsgiving dish—creamy, comforting, and made with leftover turkey or rotisserie chicken, topped with flaky puff pastry. Each guest gets their own personal pie, and they can be assembled ahead of time for stress-free hosting.

Ingredients

Scale
  • 3 cups cooked turkey or chicken, shredded or diced
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • ¼ cup dry white wine (optional)
  • 1 cup frozen peas
  • 4–5 sprigs fresh thyme, leaves stripped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 package (17.3 ounces) frozen puff pastry sheets (2 sheets), thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C). Place a rack in the center. Line a baking sheet with parchment paper or foil.
  2. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 6-7 minutes until softened and onion is translucent. Add garlic and cook 30 seconds until fragrant.
  3. Push vegetables to one side of the skillet. Add remaining 2 tablespoons butter to the empty space. Let melt, then sprinkle flour over the entire pan. Stir to coat vegetables and form a paste. Cook 1-2 minutes, stirring constantly, until pale golden.
  4. Slowly pour in white wine while whisking continuously. Cook 30 seconds. Gradually add warm chicken broth while whisking, then warm milk. Continue whisking until sauce is smooth and thickens, about 2-3 minutes. It should coat the back of a spoon.
  5. Stir in thyme, salt, and pepper. Add shredded turkey and frozen peas. Simmer gently for 2-3 minutes. Taste and adjust seasoning. Remove from heat and stir in parsley. Filling should be thick but still saucy.
  6. Divide filling evenly among four 10-ounce ramekins, filling almost to the top (leave ¼ inch space). Place ramekins on prepared baking sheet.
  7. On a lightly floured surface, gently roll out each puff pastry sheet slightly. Cut each sheet into four squares or rounds large enough to overhang ramekins by about ½ inch.
  8. Place a pastry square over each ramekin. Gently press edges against the rim to seal. Cut 2-3 small slits in the top of each pastry for steam to escape.
  9. Brush beaten egg mixture generously over each pastry top.
  10. Bake for 25-30 minutes, until pastry is puffed and deep golden brown and filling is bubbling through slits. If pastry browns too quickly after 20 minutes, tent loosely with foil.
  11. Let pies cool on a wire rack for 5-10 minutes before serving.

Notes

Make filling a day ahead for best flavor. Keep puff pastry cold until ready to use. Warm broth and milk before adding to roux to prevent lumps. Filling should be slightly thinner than desired as it thickens during baking. Use a baking sheet under ramekins to catch drips. Cut enough steam vents (3 slits per pie) to prevent soggy pastry.

Nutrition

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

Find it online: https://evabake.com/easy-individual-turkey-pot-pies-for-friendsgiving/