Nothing is more comforting than a pot pie. And using frozen puff pastry makes it easy, not to mention pretty gorgeous! Pulled the Christmas turkey leftovers out of the freezer for this one.
Ingredients:
1/4 cup butter
1 cup diced onion
1 cup diced carrots
1 cup diced sweet bell pepper
1/4 cup flour
1 1/4 cups chicken or turkey broth
1 1/4 cups milk
4 cups cooked, chopped turkey
1 tsp celery seed
1 tsp dried thyme
3 tbsps fresh chopped parsley
salt and pepper to taste
1 cup frozen peas
1 sheet of puff pastry, defrosted in fridge overnight
1 egg beaten with 1 tbsp water
sesame seed (optional)
Preheat oven to 400°F.
Melt butter in a large saucepan on medium heat. Add the onion, carrots and bell pepper and cook until tender, about 10 minutes. Whisk the flour into the broth and stir into the pot. Add the milk and simmer 5 minutes to thicken. Then add the turkey, celery seed, thyme, parsley, salt, pepper and peas. Pour or spoon into a 10 X 10" baking dish or large, deep pie plate.
Unroll the puff pastry onto the parchment it is packaged in and roll out to just larger than your baking dish. Make some slits in the pastry and turn it over on top of the baking dish. Peel away the parchment paper.Press to seal the edges to the side of the baking dish with some over hanging. If you find there is too much left over the sides just turn it up like I did here for the corners. Brush with the egg wash of beaten egg and water and, if using, sprinkle with sesame seeds.Bake at 400°F for 30 minutes. Cool 5-10 minutes before serving. Use that time to stand back and admire what you just made!Makes 6 servingsAdapted from: herbsandflour.comFollow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here
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