Turkey Pot Pies

November/December 2018 Dig In the Big Y Magazine
Recipe By:
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Turkey Pot Pies
Serving: Serves 4
Prep Time: 15 Minutes
Cook Time: Cook 33 Minutes
Turkey Pot Pies
Recipe By: Logo Site

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-Big Y no-stick cooking spray

1 Tbsp. Big Y butter

1 Tbsp. olive oil

½ cup onion, diced

2 garlic cloves, minced

½ cup carrots, diced

½ cup celery, diced

3 cups leftover or jarred turkey gravy

1 Tbsp. cornstarch

1 Tbsp. water

2 cups leftover Thanksgiving turkey, chopped

-kosher salt and freshly ground black pepper to taste

1 puff pastry sheet, cut into 4, 4¼-inch squares

1 Big Y large white egg, beaten


Preheat oven to 375ºF. Lightly coat 4, 10-ounce ramekins with cooking spray. In a large skillet over medium heat, add butter and oil. Once butter has melted, add onion, garlic, carrots and celery and cook, stirring occasionally, for 4 minutes or until onions become translucent. Add gravy, stir and cook for 5 minutes. In a small bowl, whisk together cornstarch and water until cornstarch dissolves. Add to gravy and cook for 4 minutes or until gravy mixture starts to thicken; add turkey and salt and pepper to taste and stir to combine. Divide filling evenly between the ramekins. Top each with a square of puff pastry, gently pressing to adhere tops of ramekins; gently cut 2 slits in the top of the crust. Brush each crust with the beaten egg. Bake for 20 minutes or until the crust is golden brown. Let cool 5 minutes before serving.

Nutrition facts:

Nutrition Information Per Serving Calories: 497 (Calories from Fat: 216); Total Fat: 24g (Saturated Fat: 10g); Protein: 32g; Total Carbohydrates: 39g (Dietary Fiber: 3g; Sugars: 4g); Cholesterol: 87mg; Sodium: 1,352mg
Prep Time: 10 Minutes
Cook Time: 30 minutes
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes