Jamie's Individual Turkey Pot Pies

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4 cups turkey or chicken stock

12 tablespoons butter

2/3 cup all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground pepper

2 sprigs fresh thyme (leaves only)

16 ounce package of frozen vegetable for soup mix

4 cups turkey; cooked and shredded

1/2 cup Breakstone's Sour Cream

1 sheet frozen puff pastry dough; thawed according to package directions


1. Preheat oven to 375 degrees Fahrenheit. Lightly butter the insides of six oven-safe ramekins.

2. In a small saucepan, heat stock until hot, but not boiling.

3. In a large pot or Dutch oven, melt butter. Add flour and stir constantly over low heat for 2 minutes.

4. Slowly whisk in the heated stock and simmer for 5 minutes or until sauce has thickened.

5. Add in salt, pepper, thyme, frozen vegetables and shredded turkey; heat until vegetables and turkey are heated through; about 10 minutes. Stir in Breakstone's Sour Cream until fully incorporated.

6. Meanwhile, lightly flour a work surface and unfold your sheets of thawed puff pastry. Roll the dough slightly. Use the top of a ramekin as a template to cut out 6 circles from the puff pastry sheet.

7. Divide turkey mixture evenly between the six oven-safe ramekins.

8. Place a puff pastry circles directly on top of the each ramekin. Place ramekins on sheet pan.

9. Bake for 18-20 minutes or until the pastry is golden brown.

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