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.

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