Leftover Turkey Puff Pastry Pot Pies

Leftover Turkey Puff Pastry Pot Pies make easy work of any Thanksgiving leftovers. Not just turkey, but green bean casserole, corn, or any other vegetable side dish you can throw at it!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 256kcal

Author Nancy Piran

Equipment

DOWAN 8 oz Ramekins - Ramekins for Creme Brulee Porcelain Ramekins Oven Safe, Classic Style Ramekins for Baking Souffle Ramekins Bowls, Set of 6, White
French Rolling Pin (17 Inches) –WoodenRoll Pin for Fondant, Pie Crust, Cookie, Pastry, Dough –Tapered Design & Smooth Construction - Essential Kitchen Utensil
Pure Kitchen Organic Extra Virgin Olive Oil Cooking Spray

Ingredients

2 cups Cooked Leftover Turkey
1 cup Green Beans
1 cup Corn
10.5 oz Cream Of Mushroom Soup or 1 1/2 cups leftover gravy
2 sheets Frozen Puff Pastry thawed
1 tablespoon green onions
For the Egg wash:
1 Egg
1 tablespoon Water

Instructions

Preheat oven to 375°F. Spray 6 ramekins with non stick cooking spray. Set aside.
In large bowl add turkey, vegetables and cream of mushroom. Stir.
Separate mixture in ramekins.
Roll out puff pastry. Cut 6 even circles to top ramekins. Press edges closed. Poke four times in the top of each pie with a fork.
Brush with egg wash (egg and water whisked together)
Bake for 25-30 minutes or until tops are golden brown.
Top with green onions. Serve and ENJOY!

Nutrition