Description
These Mini Pot Pies are a delightful combination of tender turkey or chicken, mixed vegetables, and a creamy sauce, all encased in a flaky pastry crust. Perfect for a cozy meal or a party appetizer.
Ingredients
Scale
Main Filling:
- 2 cups cooked turkey or chicken (diced)
- 1 cup mixed vegetables (peas, carrots, corn, green beans)
Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken or turkey broth
- ½ cup milk or cream
- ½ tsp thyme
- ½ tsp salt & ¼ tsp black pepper
Pastry:
- 1 sheet puff pastry or 8–10 phyllo sheets (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare Filling: In a skillet, melt butter, add flour to make a roux, then gradually stir in broth and milk. Add thyme, salt, pepper, turkey/chicken, and vegetables. Cook until thickened.
- Assemble Pot Pies: Divide filling into ramekins, top with pastry, brush with egg wash, and bake until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can customize the vegetables or add potatoes for variation.
- For a quicker option, use store-bought pie crust instead of puff pastry.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 60 mg