TURKEY AND BROCCOLI POT PIES

Turkey and Broccoli Pot Pies image

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 frozen puff pastry sheet (half of 17.3-ounce package), thawed
1 14- to 16-ounce turkey thigh, skinned, boned, diced
1 teaspoon poultry seasoning
2 tablespoons (1/4 stick) butter
1 cup small broccoli florets
3/4 cup chopped red bell pepper
2 tablespoons all purpose flour
1 1/4 cups canned low-salt chicken broth

Steps:

Preheat oven to 400°F. Unroll pastry sheet on work surface. Cut out two 3 1/2-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 sauté until brown, about 5 minutes. Add broccoli and bell pepper. Sauté 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 1/4- to 2-cup soufflé dishes or custard cups. Top each with pastry square.