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Dinnertime Recipes

Individual Turkey Pot Pies


What You Need

  • 3 Tbsp. butter
  • 1/2 cup diced onion
  • 1/2 cup sliced celery
  • 1/4 cup flour
  • 1 Tbsp. minced fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. black pepper
  • 2 cups College Inn® Turkey or Chicken Broth
  • 2 cups cubed cooked turkey or chicken
  • 1 cup frozen peas and carrots or 1 can (8.5 oz.) Del Monte® Peas & Carrots, drained
  • 1-1/2 cups chopped cooked green beans or 1 can (8 oz.) Del Monte® Cut Green Beans, drained
  • 1 pkg. (17.3 oz.) puff pastry sheets, thawed according to package directions
  • 1 egg
  • 1 Tbsp. water


  1. PREHEAT oven to 400°F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
  2. SLOWLY add broth, stirring until smooth. Cook, stirring constantly, until thickened.
  3. STIR in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
  4. CUT 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
  5. BAKE 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.
Cooking time (duration)

Prep Time: 20 minutes Cook Time: 25 minutes Stand Time: 10 minutes

Number of servings (yield)

4 servings




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