Turkey Pot Pie

2

Dec 28, 2012

Kuzak's Closet

Turkey Pot Pie

You know the saying “go big or go home”? Well, I was home on Christmas Day when I decided to go big (like entire turkey for two people big). I like to make extra and when it comes to cooking a turkey I figure it is something I only do once or twice a year so I should make enough to have leftovers. Instead of just eating turkey and stuffing all week long I tried out a few new recipes, like this one for turkey pot pie.

The filling is pretty similar to my chicken and dumpling recipe, frozen veggies, turkey, and a gravy mixture. The only difference is that this gravy is more homemade but I think you could make it either way. I made indiviual portions for each of us instead of a family style casserole which was fun, plus I didn’t have to share my golden puff pastry topping with anyone.

Pot Pie Ingredients

Puff Pastry

Here is the recipe…

Ingredients
  • 1 egg
  • 1 tbsp. water
  • 6 cups diced cooked turkey or chicken
  • 5 cups frozen mixed vegetables or your favorite frozen vegetable blend
  • 2 tbsp. butter
  • ½ cup all-purpose flour
  • 2 cups Swanson® Chicken Broth
  • ¼ tsp. ground black pepper
  • ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
  • 2 tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)
Instructions
  1. Heat the oven to 400°F.
  2. Beat the egg and water in a small bowl with a fork.
  3. Stir the turkey and vegetables in a 3-quart (13 x 9-inch) shallow baking dish.
  4. Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan.
  5. Cook and stir for 5 minutes or until the mixture boils and thickens.
  6. Stir in the black pepper. Pour the broth mixture over the turkey mixture.
  7. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs. Cut several slits in the pastry.
  8. Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling.
  9. Let cool on a wire rack for 20 minutes.

Turkey Pot Pies in the Oven

Turkey Pot Pie

Pot Pie

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