1 sheet of frozen puff pastry
1-2 Cups cooked and shredded turkey (use more or less, depending on how much meat you want in your pot pie)
1 small yellow onion, diced
1 medium-sized Russet potato, diced
2-3 carrots, peeled & diced
5 Tbsp flour
1-2 Cups chicken broth, depending on how thick you want your filling to be
1/4 Cup milk
1 Tbsp Turkey and Poultry Seasoning
1 Cup frozen peas
3-4 Tbsp Garlic Olive Oil
1 Tbsp butter, melted (Optional)
Preheat the oven to 350°F. Remove puff pastry from freezer and allow to defrost for approximately 15 minutes on the counter. Heat 3-4 Tbsp olive oil on the stove, in a sauté pan over medium heat. Add onion, potato and carrots to pan and sauté, stirring frequently, until onion becomes translucent, about 4 min.
Add 5 Tbsp of flour to the pan and toss vegetables to coat, cooking for another several minutes to further brown the floured vegetables. Add 1-2 Cups chicken broth and 1/4 Cup milk to the pan and stir, cooking over medium heat 2-3 minutes. Add 1 Cup frozen peas, the shredded turkey and sprinkle with the Turkey and Poultry Seasoning. Stir and bring mixture to a low boil, before reducing heat to a simmer, allowing mixture to bubble for 5 minutes.
Transfer turkey mixture to a baking dish. A rectangular dish is preferable, so that the rectangular pastry will cover pie more easily. Place the puff pastry sheet over the filling and brush top with melted butter (optional), for a golden-brown look to the pot pie crust. Using a fork, prick the surface of the dough so that steam can escape the pot pie as it bakes.
Bake pot pie for 25-35 minutes at 350°F. Pie is done baking when the turkey filling is bubbling around the edges, the crust has become golden brown, and puffs up.
This is a great recipe for leftover rotisserie chicken, or for using up turkey and vegetables at holiday-time.
Adapted from The Millenial Menu