Turkey And Broccoli Pot Pies

Turkey And Broccoli Pot Pies
Turkey And Broccoli Pot Pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    sheet frozen puff pastry - (half of 17.3-oz pkg) thawed

  • 1

    turkey thigh - (14 to 16 oz) skinned, boned, and diced

  • 1

    teaspoon poultry seasoning

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons butter - (1/4 stick)

  • 1

    cup small broccoli florets

  • 3/4

    cup chopped red bell pepper

  • 2

    tablespoons all-purpose flour

  • 1 1/4

    cups canned low-salt chicken broth

Directions

Preheat oven to 400 degrees. Unroll pastry sheet on work surface. Cut out two 3 1/2-inch squares (reserve remaining sheet for another use). Place squares on small baking sheet; pierce squares several times with fork. Bake until puffed and golden, about 15 minutes. Meanwhile, sprinkle turkey with poultry seasoning, salt and pepper. Melt butter in large skillet over medium-high heat. Add turkey and sauté until brown, about 5 minutes. Add broccoli and bell pepper. Sauté until broccoli is crisp but tender, about 2 minutes. Sprinkle turkey and broccoli with flour; stir 1 minute. Add broth; bring to boil, stirring up browned bits. Simmer until sauce thickens and turkey is cooked through, about 10 minutes. Season with salt and pepper. Divide turkey mixture between two 1 1/4- to 2-cup soufflé dishes or custard cups. Top each with pastry square. This recipe yields 2 servings; can be doubled.

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