Dine In: Turkey Pot Pie With A Puff Pastry Crust

If you have a load of turkey leftovers from Thanksgiving Day, here’s a clincher dish. Everyone in my house loves turkey pot pie, with the exception of my 8-year old, who periodically reminds me of her disdain for “mixed-up food.”

I have a few pounds of turkey I pulled apart from the carcass and put in freezer bags, each marked “2 cups” or “1.5 cups,” according to the recipe I have planned for it. The pieces are bite-sized so I will not need to chop them up any further.

Turkey Pot Pie With A Puff Pastry Crust

2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
1 small onion, diced
2 large cloves garlic, minced
1/3 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup milk (at least 2% works and tastes best)
4 Tbsp of chopped fresh herbs (thyme, sage, parsley, or rosemary work well) OR 2 Tbsp dried herbs
1 cup frozen, diced carrots
1 cup frozen peas
2 cups bite-sized turkey leftovers
Salt and pepper, to taste
1 frozen puff pastry sheet, thawed
1 egg, beaten

Preheat oven to 400 degrees (or whatever temperature your particular puff pastry needs).

Melt the butter in a large sauté pan over medium heat. Add the olive oil. Add the garlic and onions, stirring and cooking until the onions are translucent.

Add the flour and mix well, cooking it until the mixture is light brown, about two minutes. Don’t let it burn. Slowly whisk in the stock and milk, making sure to scrape up all the bits in the pan and making sure no lumps form. Bring to a gentle boil, and let the mixture thicken.

Add the herbs, carrots, peas and turkey, and mix well. If mixture is too thick (see photo above), add in small amounts of stock or water, until the sauce is to your desired consistency. Season with salt and pepper to taste.

Pour mixture into a 9×13″ baking dish and spread evenly. Cut puff pastry sheet into pieces (kitchen scissors are easiest) and lay gently onto the mixture. Use some of your old Tetris skills to make sure it is covered completely.

Use a pastry brush to gently brush the egg onto the puff pastry. Use a sharp knife to cut a few slits into the pastry; this will allow for venting.

Place in the oven, on the center rack, and bake until the crust is a medium golden brown, about 20-30 minutes.

Love a dish that has a protein (turkey), a carb (the puff pastry), and veggies all in one big pan. And I personally like a pot pie with puff pastry much more than the standard top-bottom pie crust. Just the top crust is plenty for me; the puff pastry is so flaky and light that I can eat (almost) guilt-free.

Tips:

If you want to make individual pot pies, this is super easy to adapt. Just divide the filling into 4 medium or 6 small oven-safe bowls, and cut the puff pastry accordingly. I have even done it with the crust overlapping the bowl’s rim — just press the dough onto the rim gently before baking. It looks rustic and pretty.

You don’t have to wait for leftover Thanksgiving turkey — use a rotisserie chicken or one of my favorite cheats, the Trader Joe’s grilled, sliced and frozen chicken breasts. Just thaw and tear into bite-sized chunks.

Speaking of Trader Joe’s (they owe me a commission, I swear), I use their frozen puff pastry, frozen organic peas, and frozen French round carrots in this recipe. The carrots are new this year; they are small and round, the size of marbles. My kids adore these because of the shape.

Use whatever combination of vegetables you like. Corn, potatoes, mushrooms, shallots, etc. Go nuts.

What to drink with this delish dish? Good lord, you survived Thanksgiving — drink anything you damn well please.

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