Thanksgiving leftovers are seriously one of the best things in the world. Make some pot pies using leftover turkey meat and you won't be disappointed.
Let's get started
Turkey Pot Pie
1 Onion, finely chopped
4 Carrots, diced
3 Stalks of Celery, diced
4-6 Cloves of Garlic, minced
2 Cups of Turkey meat
2 Cups Chicken Stock
1 Tbsp. Olive Oil
2 Tbsp. Butter
2 Tbsp. Flour
Kosher Salt
Freshly Ground Black Pepper
1 Tbsp. Rosemary, finely chopped
1 Tbsp. Thyme, finely chopped
1 Tsp. Sage, finely chopped
1 Bay Leaf
1/2 Cup Heavy Cream
1 Pkg. Puff Pastry
1 Egg, whisked
In a pot using medium high heat, add in the butter and olive oil. Sauté the onion, carrots, celery, garlic, salt, and pepper, allow to cook for 1-2 minutes. Add in the flour and cook for an additional 2 minutes.
Add in the chicken stock and stir until well combined. Add in the turkey meat, rosemary, thyme, sage, bay leaf, and bring to a boil then reduce to a simmer. Allow to simmer for 5 minutes or until slightly thickened.
Add in the heavy cream and stir to combine. Cook for an additional 2 minutes. Remove from heat and allow to cool.
Pre-heat your oven to 375 degrees Fahrenheit.
Roll out puff pastry, cut into eight circles, making sure it covers your ramekins. Pour pot pie into individual ramekins.
Top with puff pastry, brush the top of the pastry with the whisked egg.
Bake for 30-40 minutes or until the puff pastry is golden brown.
Serve and enjoy.
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