1 sheet puff pastry dough, cut into 2” circles
3 tbsp butter, melted
Pot Pie Filling
1 tbsp vegetable or rice bran oil
1 lb turkey breast, cut into thin strips
1 tsp kosher salt
2 tbsp butter
1 carrot, peeled and small diced
½ onion, small diced
½ c peas
¼ c AP flour
2½ c chicken stock
1 tsp Dijon mustard
1 sprig thyme
3 tbsp parsley, chopped
½ tsp black pepper
Make the Puff Pastry Disks: Preheat the oven to 400°F. Line a sheet pan with parchment paper. Line the sheet pan with the puff pastry disks, brush with the melted butter and bake for about 20 minutes or until golden brown. Set aside.
Make the Pot Pie Filling: Heat a sauté pan with oil, season the turkey with salt and carefully add to the sauté pan. Cook for about 2-3 minutes each side, and set turkey aside in a bowl, keep the pan. Once turkey has cooled, chop it into bite size pieces. Return to bowl.
In the same pan, add the butter, onions, carrots and peas over medium-high heat. Cook until the vegetables
start to soften, about 3 minutes. Add the flour and let it start to brown. Add the chicken stock, mustard, and thyme. Mix well. Cook until the mixture has thickened, and add the chopped turkey back to the pan. Mix, then add parsley and pepper turn off the heat.
Assembling the Pot Pies: Remove thyme sprigs from the filling. In a small ramekin, fill about half full with the pot pie filling. Top with puff pastry disk and serve.