How To: Turkey Pot Pie
With the arrival of Fall, colder weather and holiday festivities, pot pie is one of the perfect comfort foods for the season. I’ve adapted a couple recipes I found on the Internet to make use of the leftover turkey from Thanksgiving.
Serves 4
Approximate cook time 1 hour
Ingredients:
- 4 cups cooked turkey meat, shredded or diced
- 1 cup diced onion
- 2 teaspoons garlic, minced
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 1 cup diced potatoes
- 1 cup frozen peas
- 2 tablespoons flat leaf parsley, finely chopped
- 1 sheet of puff pastry, thawed
- 3 tablespoons unsalted butter
- 1 egg beaten with 1 teaspoon milk or water
- 2 cups low sodium chicken stock
- 1 cup fat-free milk
- 3 tablespoons flour
- salt and pepper
Heat butter in saucepan over medium heat. Add onions and saute about 3 minutes until tender. Add garlic and cook until aromatic, about 1 minute. Stir in flour and stir constantly until pasty and thick, about 2 minutes. Add chicken stock and milk, and whisk well to work out any lumps. Bring to a boil and immediately reduce to a simmer, stirring until thickened. You may need to add more flour if mixture is too thin. Add diced vegetables to mixture and simmer until tender, about 20 minutes. Stir in the turkey, peas, salt, pepper and parsley. Taste and adjust seasoning if necessary. Remove from heat.
Trim the puff pasty to the appropriate size to fit baking dish or individual crocks. Fill dish and cover with pastry and crimp the edges. Brush the pastry with egg wash. Place in preheated 350 deg F oven and bake for 20-25 minutes, or until golden brown and puffed. Remove from oven and rest for 5 minutes before serving.
