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Turkey And Broccoli Pot Pies


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  • 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


Servings 2


Step 1

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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