Yes, it's that time of year. The time to find out something to make to use up all of that leftover Thanksgiving turkey.
For us, that was turkey pot pie, so we decided to make a type of pot pie we haven't made in quite some time: Puff Pastry Turkey Pot Pie.
Saute the mirepoix in butter and then thicken with some flour. We wanted it a bit thicker so we added more flour and some milk. Then add the chicken broth and bring to a boil. Next, add the turkey, salt, pepper, rosemary and thyme and cook for about 3 to 5 minutes. Then add the peas and corn.
After that, unroll the puff pastry dough and set on top of mixture, which should have been transferred to 9-by-13-inch baking dish.
Bake for about 30 minutes and then let it sit for about 5. The puff pastry dough looked incredible.
Even after all of that thickening, ours did not thicken up as much as we had hoped it would.
Puff Pastry Turkey Pot Pie
2 tablespoons butter
1 cup onion
1 cup carrots
1 cup celery
4 tablespoons all-purpose flour, divided
1 1/4 cup milk
28 ounces chicken broth
2 cups shredded turkey breast and thigh meat
1/2 cup frozen peas
1/2 cup frozen corn
1. Saute the onions, carrots and celery in butter. Thicken with 2 tablespoons all-purpose flour.
2. For thicker consistency, add 2 more tablespoons of flour and milk, combined together. Then add the chicken broth and bring to a boil.
3. Add the turkey, salt, pepper, rosemary and thyme and cook for about 3 to 5 minutes. Then add the peas and corn.
4. Transfer mixture to 9-by-13-inch baking pan coated with cooking spray. Cover with rolled-out puff pastry.
5. Bake at 375 degrees for 30 to 45 minutes. Let stand for 5 minutes before serving.