Turkey Pot Pie
Servings 8 servings
Ingredients
- 3-4 cups cooked turkey roughly chopped
- 1 medium onion finely diced
- 1 rib celery thinly sliced
- 2 Tbsp olive oil
- 8 Tbsp butter divided use
- 2 medium russet potatoes (OR 1 large) peeled and cut into 1/2 inch cubes
- 2 medium cloves garlic minced
- 1 16 oz package frozen mixed vegetables thawed
- 2 tsp poultry seasoning
- 1 1/2 tsp salt divided use
- 1 1/2 tsp black pepper divided use
- 1 tsp dried tarragon
- 2 Tbsp chopped flat leaf parsley
- 1/3 cup all purpose flour
- 3 cups low sodium chicken stock
- 1 cup light cream
- 2 cups shredded sharp cheddar cheese
- 1 sheet frozen puff pastry, thawed per package directions (1/2 of a 17.3 oz package)
- 1 large egg beaten with 1 Tbsp cold water
- coarse sea salt for sprinkling on top
Instructions
- Preheat the oven to 350°F. Brush the bottom and sides of a 13 x 9 inch baking dish with butter or spray with cooking spray. Set aside.
- To Make the Filling: In a Dutch oven over medium-high heat olive oil and 2 Tbsp butter. Cook onion and celery for 2 minutes or until they begin to soften and brown. Add cubed potatoes, cooking for 5-7 minutes or until fork tender. Add garlic, cooking for 1 minute longer. To the pot add poultry seasoning, 1 tsp salt, 1 tsp black pepper and tarragon. Mix well. (Using a large pot will double as a mixing bowl.)
- To Make the Sauce: In a separate medium saucepan add reserved 6 Tbsp butter. Melt over medium heat then add flour, 1/2 tsp salt and 1/2 tsp black pepper. Whisk until butter is absorbed, then gradually whisk in chicken stock. Bring to a gentle boil then immediately lower the heat and allow to gently bubble for 4-5 minutes. Whisk in cream and once combined add shredded cheese. Stir until completely melted then remove from the heat.
- To the Dutch oven add turkey, thawed mixed vegetables, cheese sauce. and fresh parsley. Mix well to combine then pour into baking dish.
- To Prepare the Pastry: Thaw puff pastry per package instructions, then roll out on a lightly floured surface 2 inches larger than the dish. Transfer to dish, rolling edge to form crust.
- Use a sharp knife to cut 1-2 inch slits in the top to vent. Brush the top with beaten egg wash, then lightly sprinkle with coarse sea salt.
- Bake for 50-60 minutes until puffed and golden.
- Allow 5 minutes stand time, then serve.