Puff Pastry Turkey Pot Pie

PREP TIME: 25 MINUTES

Cook Time: 45 minutes

OVEN TEMPERATURE: 375°F

SERVINGS: 6 servings

Ingredients:

For The Filling

2 tablespoons unsalted butter

1 medium onion, finely chopped

3 medium carrots, peeled and chopped

3 stalks celery, halved and chopped

1 cup fresh mushrooms, roughly chopped

1/2 cup dry white wine

2 1/2 cups low sodium chicken stock

5 tablespoons all-purpose flour (for slurry)

1/2 cup heavy cream

1 bay leaf

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

3 cups cooked boneless turkey breasts, diced

1 cup frozen petite peas

1 cup frozen corn

2 tablespoons fresh parsley, minced

For Assembling

1 puff pastry or pie crust

1 egg

LINK TO: PUFF PASTRY

Instructions:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil.

Filling Preparation

• Create a slurry by mixing 5 tablespoons of flour with 1/2 cup reserved chicken stock; mix well and set aside.
• In a skillet, sauté onions, carrots, and celery in butter until onions are translucent. Add mushrooms and white wine, simmer, and reduce wine by half. Incorporate the slurry, 2 cups of chicken stock, bay leaf, thyme, tarragon, salt, and pepper. Bring to a boil, then simmer for 15 minutes until thickened.
• Adjust seasonings, add turkey, cream, peas, corn, and parsley. Mix well and set aside.

Assembling and Baking

• Lightly beat an egg with a dash of cream or water; set aside. Roll out the pie crust on a floured surface.
• Option One: Pour filling into a large dish, cover with crust, crimp edges, and brush with egg wash. Make small slits for steam.
• Option Two: Divide filling into individual ramekins, cover with traced and crimped crust. Brush with egg wash and make small slits.
• Bake at 375°F for approximately 45 minutes, or until the top turns a beautiful golden brown and the filling starts bubbling. Note that puff pastry crust may cook faster than traditional pie crust, so keep a close watch. If the pastry begins to darken too quickly, loosely cover it with foil. Once done, let the pie rest for about five minutes before serving. Enjoy!