STILLWATER OKLAHOMA MAGAZINE / 46
Individual Turkey Pot Pie
DESCRIPTION :
A TURKEY POT PIE ALL TO YOURSELF . EVERYONE WILL LOVE HAVING THEIR OWN LITTLE RAMEKIN OF TURKEY POT PIE WITH A FLAKY CRUST .
INGREDIENTS
6 tablespoons Hiland Salted Butter 1 yellow onion , chopped 1 / 2 cup Shawnee Mills All-Purpose Flour 1 teaspoon Daddy Hinkles Original Seasoning 3 / 4 teaspoon salt 1 / 2 teaspoon black pepper 2 cups chicken broth ( or leftover turkey stock ) 1 cup Hiland Milk 3 cups cooked and diced turkey ( white or dark meat ) 2 cups frozen mixed vegetables , thawed 1 / 2 teaspoon dried thyme 1 tablespoon dried parsley flakes 1 package frozen puff pastry sheets , thawed 1 Hansens egg
DIRECTIONS
1 . Heat butter in a saute pan over medium heat . Sautee onion until tender and golden . Whisk in flour , Daddy Hinkles seasoning , salt and pepper . Slowly add chicken broth and then milk , stirring to combine .
2 . Cook until thick and bubbly . Add turkey , vegetables , thyme and parsley flakes . 3 . Pour filling into 6 to 8 ( depending on the size ) individual ramekins .
4 . Cut puff pastry into squares to fit the tops of each ramekin . Place pastry on top of each ramekin , then cut a steam vent in the center of each . Place ramekins on a cookie sheet to catch drips while baking .
5 . In a small bowl , beat egg with fork . Use pastry brush to spread egg wash on pastry . 6 . Bake at 400 degrees for about 15 to 20 minutes , or until pastry is golden brown and cooked through .
STILLWATER OKLAHOMA MAGAZINE / 46