Turkey Pot Pie with Puff Pastry

  The best way to use turkey leftovers is in a delicious and easy pot pie with a puff pastry crust. Enjoy this comforting classic with carrots, celery, onion and peas.

  Try this Recipe from Living Lou

  The key to making a classic pot pie without cream of chicken soup is to make a roux using equal parts butter and flour–this creates the creamy filling! When you’re stirring everything together, you might be thinking “this is way too thick” but that’s what you’re going for.
As the pot pie cooks, the filling will loosen, so you want it to feel too thick before you put it into the oven.

Ingredients

1. 1 cups leftover shredded/cubed turkey or chicken
   
2. 4 tbsp butter, divided
3. 1 onion, diced
4. 2 carrots, diced
5. 1 rib celery, diced
6. ½ cup frozen peas
7. ¼ cup flour
8. 1 cup chicken broth, or turkey broth
9. 1 cup 2% milk
10. ½ tsp salt, divided
11. 1 tsp dried thyme
12. 1 sheet frozen puff pastry, thawed
13. 1 egg, beaten for egg wash

• Preheat oven to 375F.
  
• Heat 1 tbsp butter in a medium saute pan over medium heat. Add onion, carrots and celery and cook for 3-5 minutes, until onions are translucent, and carrots are starting to soften. Add peas and ¼ tsp of salt. Cook for another minute.
• Pour vegetables into a pie plate and add cubed turkey and set aside. Wipe saute plan clean.
• Return pan to heat and add remaining butter. Add flour in one addition, whisking constantly, cook roux until smooth, about 2 minutes. Add broth in two additions, whisking constantly. Add milk and continue whisking.
• Cook liquid for 6-7 minutes, whisking almost constantly until thickened. Add dried thyme and remaining ¼ tsp of salt.
• Pour liquid mixture over vegetables and stir to coat–it will seem like you need more liquid, but this will result in a creamy and delicious pie!
• Cover with puff pastry. Mark an X in the centre of the pie and brush with beaten egg. Bake in the middle of the oven for 40 minutes. Check halfway through, if puff pastry is browning too quickly, cover with foil and continue cooking.

1. Don’t take the puff pastry out of the fridge too soon, if it warms up as you’re cooking, it will be much harder to work with. Instead, take it out of the fridge about 10 minutes before you’re going to use it. 
2. The liquid filling should be very thick–this works because it will loosen as it cooks! 
3. Check your pot pie halfway through cooking, if the puff pastry is browning too quickly, cover with foil for the remaining cook time.