Leftover turkey pot pie
Serves 6
1 sheet (half of a 17.3-ounce package) frozen puff pastry, defrosted in the refrigerator
1⁄4 cup (1⁄2 stick) unsalted butter
1 cup roughly chopped fresh
mushrooms
1⁄2
1⁄2
1⁄3
1⁄2
1⁄4
cup chopped onion
cup chopped carrots
cup all-purpose flour
teaspoon kosher salt
teaspoon ground black pepper
2 cups turkey or chicken broth
1⁄2 cup heavy cream, half and half or
whole milk
3 cups shredded cooked chicken or turkey
1⁄2 cup corn (fresh, canned or frozen;
they don’t have to be thawed)
1 cup peas (fresh, canned or frozen;
they don’t have to be thawed)
Preheat the oven to 425°F. In a large saucepan, melt the butter over medium heat. Add the mushrooms, onion and carrots and cook for 7 minutes, stirring occasionally, until the mushrooms have released their liquid, and that liquid has evaporated. The vegetables should be just starting to turn golden.
Stir in the flour, salt and pepper and continue to stir until the vegetables are well coated with the flour and everything turns blondish. Gradually add in the broth and cream, stirring frequently, until the mixture is thick and bubbly, about 5 minutes.
Add the turkey, corn and peas and stir to combine. Fill a 9-inch pie pan with the pot pie mixture.
Roll out the puff pastry dough slightly on a lightly floured surface. If you have a small cookie cutter, you can cut 4 to 6 shapes from the crust and then use a brush of cream or milk to adhere the shapes to the top of the crust for decoration (I used a little leaf cookie cutter).
Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. If you didn’t cut out shapes from the crust, use a sharp knife to make several slits in the crust so steam can escape.
Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before slicing and serving, or you can serve with a large serving spoon instead. (The pie won’t cut neatly; that’s part of the charm.)