Turkey Pot Pie

I don’t know what the deal with this crazy arctic weather we are having this year, but being a southern girl I’m done with it. I’m ready for some heat so I can swim and enjoy the sun. Well, while I’m dreaming of warmer days I’m stuck sitting by the fireplace eating some comfort food. That’s not such a bad deal either, as long as I don’t have to stray away from the fireplace haha.

Pot Pie is one of those things you can’t go wrong with, it’s creamy, yummy and uses up all those leftovers you have laying around. I used turkey in this recipe, but you can use chicken or whatever you like. You can buy those pre-cooked roasted chickens as an easy time saver and just pick the meat off the bones. If you want you could also do a crust in the bottom of the baking dish and bake until done before adding the filling and baking a second time. I don’t like how the crust gets soggy so I just did a top crust.

Turkey Pot Pie

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1 sheet of puff pastry sheets, thawed
⅓ cup butter
1 cup baby carrots, sliced in coins
1 small to medium onion, diced
1 garlic clove, minced
8 ounce package of mushrooms, sliced
⅓ cup all-purpose flour
3 cups chicken broth
1 tablespoon Dijon mustard
salt and pepper to taste
3 cups cubed turkey
1 cup frozen baby peas
couple of tablespoons parsley

Heat oven to 400 degrees F. Unfold the pastry sheet and cut into 1 inch thick strips.

Melt the butter in skillet over medium heat.

Add the carrots, onion, garlic and mushrooms; cooking until the vegetables are tender, but still crisp.

 

Add the flour, stirring for 4 minutes then slowly add the broth and heat to a boil.

Once mixture thickens, stir in mustard, salt and pepper, turkey, peas.

 

Remove skillet from heat and pour in baking dish.

Weave a lattice pattern over the filling with the pre cut strips, trimming any excess pastry.

Sprinkle parsley on top and bake 450 degrees F until the filling is bubbling and the pastry is golden brown.