Individual Turkey Pot Pies Recipe

Name: Individual Turkey Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 medium yellow onion, chopped; 1 medium leek, sliced lengthwise and chopped; 3 carrots, peeled and chopped; 2 celery stalks, chopped; 1 butternut squash (about 2 pounds), cut into small chunks; 1 small bunch rainbow chard, ribs removed, chopped; 2 cloves garlic, minced; 1 cup dry white wine; 1/4 cup flour; 2 cups chicken stock (or turkey stock if you have it!), preferably homemade; 4 cups cooked, shredded turkey meat; 1 teaspoon fresh rosemary, plus extra for garnish; 1 teaspoon fresh thyme, plus extra for garnish; 1/4 cup roughly chopped celery leaves; 1/2 teaspoon lemon zest; 1/4 cup Greek yogurt; 1/4 cup grated parmesan cheese, plus extra for garnish; 2 sheets puff pastry, thawed; 1 egg white

Servings: persons

2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion, chopped
1 medium leek, sliced lengthwise and chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 butternut squash (about 2 pounds), cut into small chunks
1 small bunch rainbow chard, ribs removed, chopped
2 cloves garlic, minced
1 cup dry white wine
1/4 cup flour
2 cups chicken stock (or turkey stock if you have it!), preferably homemade
4 cups cooked, shredded turkey meat
1 teaspoon fresh rosemary, plus extra for garnish
1 teaspoon fresh thyme, plus extra for garnish
1/4 cup roughly chopped celery leaves
1/2 teaspoon lemon zest
1/4 cup Greek yogurt
1/4 cup grated parmesan cheese, plus extra for garnish
2 sheets puff pastry, thawed
1 egg white

1
Thaw the puff pastry according to the package directions. Preheat the oven to 400 degrees F.
2
Heat the butter and oil in a large saute pan over medium heat. Add the onion and leek; season with salt. Cook until lightly browned, stirring occasionally, 5 to 7 minutes. Add the carrot, celery, and butternut squash; add a little salt and pepper, cook for another 5 minutes, stirring. Add the chard and garlic to the pan, stirring until the chard starts to wilt.
3
When the chard is wilted, add the wine to the pan and turn the heat to high. Once it comes to a boil, turn the heat down and simmer until the wine is nearly cooked off. Add the flour and cook, stirring for 1 to 2 minutes. Add the stock, turkey, rosemary, thyme and celery leaves. Simmer until the turkey is heated through and the liquid has thickened.
4
Off the heat, add the lemon zest, yogurt and parmesan cheese. Stir to combine and check for seasonings, adding more salt and pepper to taste.
5
Roll out the puff pastry on a floured surface so that it's large enough to cover and wrap around all your ramekins; cut to size and poke each piece a few times with a fork. Ladle the filling into the ramekins, leaving some space at the top. Cover each ramekin with a piece of puff pastry, pressing the overlap on to the ramekin. Brush the tops with egg white and sprinkle with the extra parmesan and herbs.
6
Place the ramekins on a baking sheet and bake until the tops are golden brown, 20-25 minutes, depending on the size of your ramekins.

1106

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 1 medium yellow onion, chopped, 1 medium leek, sliced lengthwise and chopped, and more.

Yes, Individual Turkey Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Turkey Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions