I know there are a ton of these recipes out there, especially at this time of year, but I had to throw mine out there too.
It's a great recipe and easy to make.
That's all I'm gonna say about it. Oh,,, and of course, it's delicious!
Start by giving the veggys a good saute in some butter until they're tender.
Then, you're gonna add the broth, then the potatoes.
Once the potatoes are tender add in the turkey.
Melt the other 2 tbsps of butter and stir in the flour. Cook for a few minutes.
Whisk in the cream,
and then whisk the flour/cream mixture into the vegetables/turkey mixture.
Once it's thickened, stir in the peas and parsley.
Does this not look good, or what!
This is after it's cooked, obviously, but as far as the crust goes,
you just lay it over the top of your baking dish and give it a brush with a beaten egg,,,,,easy!
Then you get to serve your family this. Believe me, they will thank you for it.
TURKEY POT PIE
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, small dice
1 bay leaf
½ teaspoon dried oregano [or 1½ teaspoons fresh]
1½ teaspoons fresh thyme, finely chopped [or ½ teaspoon dried]
Salt & pepper to taste
2 clove garlic, minced
2 cups chicken broth
3 potatoes, peeled and cubed small
3 tablespoons all-purpose flour
½ cup cream or milk
1½ cups cubed, cooked turkey (dark meat is good)
1 cup green peas
3 tablespoons fresh parsley, finely chopped
1 pkg. Pepperidge Farm® Puff Pastry, thawed
Preheat oven to 425° F. Butter a 7x11 baking dish or or casserole dish/bowl, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, bay leaf, oregano, thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are soft. Stir in garlic and cook a few minutes more. (If using fresh herbs, I would add them at the end with the parsley.)
Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. Add in the turkey.
In a medium saucepan, melt the remaining 2 tablespoons of butter then stir in the flour. Cook for a few minutes the add the cream. Whisk the flour/cream mixture into the vegetable mixture, and cook until thickened. Stir in parsley and peas. Cool slightly, then pour mixture into the pan.
Roll out the puff pastry on a floured surface to a size large enough for the corners to drape slightly over the edge of the pan. Place puff pastry on top of filling, then drape the edges of the pastry over the edge of the pan. Brush with an egg wash (beat up an egg).
Bake pot pie in the preheated oven for 25 minutes or until the crust is golden brown.