Individual Turkey Pot Pies

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a large saucepan, melt the butter over medium heat. Add the diced onion and sliced celery. Cook for 3 minutes, stirring frequently, until the vegetables soften and become fragrant. Stir in the flour, minced rosemary, chopped thyme, and black pepper. Cook for an additional 2 minutes, stirring constantly, to create a smooth roux. (5 minutes)

Recipe View Gradually whisk in the chicken broth, ensuring there are no lumps. Continue cooking, stirring constantly, until the mixture thickens into a creamy sauce, about 5-7 minutes. (7 minutes)

Recipe View Gently stir in the cubed cooked turkey, chopped cooked green beans, and thawed peas and carrots. Ensure all ingredients are evenly distributed. (3 minutes)

Recipe View Divide the turkey mixture evenly among four (10-ounce) ramekins. (2 minutes)

Recipe View On a lightly floured surface, unfold the thawed puff pastry sheets. Using the outer edge of a ramekin as a guide, cut out 4 circles of puff pastry, slightly larger than the ramekin's opening. (5 minutes)

Recipe View Carefully place a pastry circle over the turkey mixture in each ramekin, gently pressing the edges to seal. In a small bowl, whisk together the egg and cold water to create an egg wash. Brush the egg wash evenly over the puff pastry. (3 minutes)

Recipe View Place the ramekins on a rimmed baking sheet to catch any potential spills. (1 minute)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown, puffed up, and cooked through. The filling should be bubbling hot. (25 minutes)

Recipe View Remove from the oven and let stand for 10 minutes before serving. This allows the filling to set slightly and prevents burning your mouth. (10 minutes)