Prep 30-45 mins | Serving Size 8


3 Tbsp fresh parsley, minced
½ Tsp salt
1 onion, chopped
1 Tsp water
30g all-purpose flour
1 egg
720ml chicken stock
390g turkey breast, cooked and cubed
1 sheet refrigerated pastry
450g frozen peas and carrots
¼ Tsp pepper
2 medium red potatoes, cooked and cubed
1 Tbsp fresh thyme, minced

Optional: Use fresh thyme leaves or parsley


1. Coat a thick-based cooking pot with cooking spray and sauté onion for a few minutes, until tender.
2. Whisk 720ml chicken stock and 30g all-purpose flour until smooth and stir into the pot slowly and gradually. Bring everything
to a boil first, then stir-cook until thickened, for 2 minutes. Turn off the heat and add in 1 TBSP fresh minced thyme, turkey breast,
frozen peas and carrots, cooked and cubed potatoes, 1/4 TSP pepper, and 3 TBSP fresh minced parsley. Stir gently.
3. Divide this mixture among eight individual ramekins/dishes.
4. Unroll pastry on a lightly floured flat surface. Cut out into 8 circles.
5. Press parsley into pastry and place over the turkey mixture.
6. Beat water and egg in a small bowl and brush over tops. Season with salt.
7. Place ramekins on a baking sheet and bake in a preheated oven at 220 C, until crusts are golden brown, for about 20-25 minutes.

Note: You can substitute turkey with chicken or even make these potpies vegetarian. Just cook them with vegetables only and use vegetable stock.