POULTRY 

Total Time: 45 mins

Prep Time: 25 mins

Cook Time: 20 mins

Yield: 8 servings

Dish Size: 8 10-oz. bakers or ramekins

INGREDIENTS 

  • 1 small onion, chopped
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 3 cups cubed cooked turkey breast
  • 1 package (16 ounces) frozen peas and carrots
  • 2 medium red potatoes, cooked and cubed
  • 3 tbsp minced fresh parsley
  • 1 tbsp minced fresh thyme
  • ¼ tsp pepper
  • 1 package (17.4 ounces) refrigerated pie pastry
  • additional fresh parsley or thyme leaves, optional
  • 1 egg
  • 1 tsp water
  • ½ tsp kosher salt

DIRECTIONS

  1. In a Dutch oven coated with cooking spray, sauté onion until tender.
  2. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil. Cook and stir 2 minutes or until thickened. Remove from heat.
  3. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper. Stir gently. 
  4. Preheat oven to 425 degrees. Divide turkey mixture among eight temp-tations® 10-ounce bakers.
  5. On a lightly floured surface, unroll pastry. Cut out squares to fit tops of bakers. Gently press parsley into pastry if desired. Place pastry over turkey mixture.
  6. Beat egg and water; brush over tops. Sprinkle with salt.
  7. Place bakers on a baking sheet. Bake 20-25 minutes or until pastry crusts are golden brown.