Turkey and broccoli pot pies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frozen puff pastry sheet; (half of 17.3-ounce | |
| ; package), thawed | ||
| 1 | Turkey thigh; skinned, boned, | |
| ; diced (14- to | ||
| ; 16-ounce) | ||
| 1 | teaspoon | Poultry seasoning |
| 2 | tablespoons | Butter; (1/4 stick) |
| 1 | cup | Small broccoli florets |
| ¾ | cup | Chopped red bell pepper |
| 2 | tablespoons | All purpose flour |
| 1¼ | cup | Canned low-salt chicken broth |
Directions
Preheat oven to 400F. Unroll pastry sheet on work surface. Cut out two 3½-inch squares (reserve remaining sheet for another use). Place squares on small baking sheet; pierce squares several times with fork. Bake until puffed and golden, about 15 minutes.
Meanwhile, sprinkle turkey with poultry seasoning, salt and pepper. Melt butter in large skillet over medium-high heat. Add turkey and saute until brown, about 5 minutes. Add broccoli and bell pepper. Saute until broccoli is crisp but tender, about 2 minutes. Sprinkle turkey and broccoli with flour; stir 1 minute. Add broth; bring to boil, stirring up browned bits.
Simmer until sauce thickens and turkey is cooked through, about 10 minutes.
Season with salt and pepper.
Divide turkey mixture between two 1 ¼- to 2-cup souffle dishes or custard cups. Top each with pastry square.
Makes 2 servings; can be doubled.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1817 Calories (kcal); 128g Total Fat; (63% calories from fat); 47g Protein; 120g Carbohydrate; 147mg Cholesterol; 1167mg Sodium Food Exchanges: 7 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 23 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.