Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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turkey pot pie

I have to admit, I love making individual pot pies. I’m not sure if my favorite part is breaking through the puff pastry crust or the first bite of the creamy goodness that awaits inside, but either way, it’s heaven. Make them with turkey, like this recipe, chicken or with just vegetables like in my winter vegetable pot pie. It’s great as a serving for one but it’s also nice to serve for dinner party because everyone gets their own, and no one has to share. Look for puff pastry in the freezer section of most supermarkets.

1 1/4 cups low-sodium chicken or vegetable stock
2 tablespoons unsalted butter
1/2 carrot, chopped
1/2 celery stalk, plus some leaves
1/2 medium onion, chopped
Salt, to taste
Freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons heavy cream
1 cup cooked turkey meat, cut into bite-sized pieces
1/2 cup frozen peas
1 tablespoon flat-leaf parsley
1/2 teaspoon fresh sage
3-4 ounces puff pastry (1/4 of one package), thawed in refrigerator for 1-2 hours
1 egg, beaten

1. Preheat oven to 350°F. Place a 16-ounce soufflé dish on an aluminum foil-lined baking sheet and set aside.
2. In a small saucepan, heat stock over low heat.
3. In a large saucepan, melt butter over medium heat. Add carrot and cook until softened, about 5 minutes. Add celery and onion and cook for another 5 minutes. Season with salt and pepper. Add flour and stir until incorporated, about 2-3 minutes. Slowly pour in stock, a little at a time, stirring constantly. Cook for about 5 minutes until sauce is thickened. Add cream and stir to combine.
4. Add turkey, peas, parsley and sage and allow to heat through, about 3-4 minutes. Transfer mixture to prepared soufflé dish. Brush outside edge of dish with egg wash. Place puff pastry over top of filled dish, allowing to overhang about 1-inch. Press down to adhere and trim off any excess. Crimp edges of dough to form a nice edge all around dish. Brush top of pastry with egg wash and cut a few slits into top of pastry dough. Season with salt and pepper and bake for 20-25 minutes, until top is lightly golden brown.

Serves 1.

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