Individual Turkey Pot Pies
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Author Notes: You could make this in one large dish instead of ramekins, but who doesn't love their own personal pot pie? - Kitchenette
Makes 6 medium or 8 small ramekins
- 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
- Thaw the puff pastry according to the package directions. Preheat the oven to 400 degrees F.
- Heat the butter and oil in a large sauté 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.
- 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.
- 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.
- 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.
- 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.
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