individual turkey pot pie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best individual turkey pot pie recipe

I’m so excited to share with you my favorite individual turkey pot pie recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The origin of the pot pie dates back to medieval Europe, where it was filled with meat, vegetables, and pastry.

Over time, the recipe has evolved, and today we have various fillings and toppings to suit our tastes. The key to making a great pot pie lies in the technique – using a flaky crust, tender filling, and perfectly balanced flavors. I love how this recipe allows me to use leftover turkey or chicken, making it an excellent way to repurpose food.

It’s also an amazing way to get your family involved in cooking – everyone can customize their own filling and toppings. My kids adore making their own mini pies, and it’s become a fun bonding experience for us. The best part?

This dish is perfect for any occasion – whether you’re looking for a comforting meal after a long day or want to impress your guests at a dinner party. In addition to its delicious taste, this individual turkey pot pie recipe also offers several health benefits. Using whole wheat or gluten-free pastry makes it a nutritious option for those with dietary restrictions.

The filling is packed with protein from the turkey or chicken and is loaded with vegetables for added fiber and vitamins. One of the things I love most about this recipe is how versatile it is. You can customize the filling with your favorite vegetables, herbs, and spices.

Whether you prefer classic flavors or something more adventurous, there’s a combination that suits every taste bud.

Individual Turkey Pot Pie

4.6 from 1720 votes

A comforting individual pot pie filled with tender turkey, vegetables, and a creamy sauce, all baked under a flaky golden crust. Perfect for using leftover turkey or a cozy weeknight dinner.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 tablespoons all-purpose flour
1 1/2 cups chicken or turkey broth
1/2 cup whole milk
2 cups cooked turkey, shredded or diced
1 cup frozen peas
1/2 teaspoon dried thyme
Salt and black pepper to taste

For the Crust

1 sheet refrigerated pie dough (or homemade equivalent)
1 large egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Place the four ramekins on a baking sheet for easier handling.
3In a medium saucepan over medium heat, melt the butter.
4Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
5Sprinkle the flour over the vegetables and stir constantly for 1 minute until the flour is incorporated and lightly golden.
6Gradually whisk in the broth and milk, ensuring no lumps form.
7Bring the mixture to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
8Remove from heat and stir in the turkey, frozen peas, dried thyme, salt, and pepper.
9Divide the filling evenly among the four ramekins, filling each about three-quarters full.
10Let the filling cool slightly while you prepare the crust.
11On a lightly floured surface, unroll the pie dough and cut it into four circles slightly larger than the tops of your ramekins.
12Place one dough circle over each ramekin, pressing the edges gently to seal.
13Cut a few small slits in the top of each crust to allow steam to escape.
14Brush the tops of the crusts with the beaten egg for a golden finish.
15Bake for 20 to 25 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
16Let cool for 5 minutes before serving.

🔧Equipment

4 (10-ounce) ramekins or oven-safe bowls
Mixing bowls
Medium saucepan
Whisk
Baking sheet
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For a shortcut, use pre-made pie crust from the refrigerated section. You can also substitute leftover chicken for the turkey.

Watch Video Of How Individual Turkey Pot Pie Works

This individual turkey pot pie recipe is perfect for any occasion – whether you’re looking for a comforting meal after a long day or want to impress your guests at a dinner party.

To store leftovers, let them cool completely before refrigerating or freezing them.

When reheating, simply bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until warmed through.

❓ Frequently Asked Questions About Individual Turkey Pot Pie

Q: What type of pastry should I use for my individual turkey pot pie?

The choice of pastry depends on your personal preference and dietary needs. You can use store-bought puff pastry or make your own using flour, butter, and ice-cold water.

Q: Can I use leftover turkey or chicken instead of freshly cooked meat?

Yes! This recipe is perfect for using up leftover poultry. Simply shred or chop the meat into bite-sized pieces and proceed with the rest of the recipe.

Q: How do I prevent the filling from becoming too runny?

To avoid a runny filling, make sure to cook the vegetables until they’re tender before adding them to the mixture. Also, don’t overfill the pastry cups – leave some room for the liquid to evaporate during baking.

Q: Can I make these individual pot pies ahead of time?

Sure! You can assemble the pies up to a day in advance and store them in the refrigerator until ready to bake.

Q: Do I need any special equipment to make these individual pot pies?

No special equipment is required! Just use a muffin tin or mini cast-iron skillets to bake your pies.

Similar Posts