December 2, 2014

In the Kitchen: Turkey Pot Pie

Are you swimming in a sea of leftover turkey? Good, me too. After the first turkey sandwich I am ready to raise the white flag. Leftovers just aren't my jam. I have to repurpose my thanksgiving leftovers in order to make them palatable. So, on a not so cold fall afternoon I whipped up this pot pie. It was hearty and warm, and had almost no resemblance to our thanksgiving dinner. The turkey sauce made a velvety gravy that I could have eaten on its own. Try out this recipe if you're already tired of turkey. 

Turkey Pot Pie 

2 tablespoons butter 
1 onion diced 
2 celery stalks diced 
2 carrots diced 
1 leek diced 
1 garlic clove minced
1 1/2 cups mushrooms quartered
2 cups cooked turkey chopped 
3 tablespoons flour 
2 1/2 cups turkey broth 
2 tablespoons heavy cream 
1/2 teaspoon thyme 
1 tablespoon fresh parsley 
1 frozen puff pastry 

Preheat oven to 375 degrees.

Heat butter over medium heat in a heavy saucepan. Add onion, celery, carrots, and leek and cook until slightly browned and tender, about 5 minutes. Add garlic and mushrooms and cook for  2 minutes until soft. Stir in flour and cook for another 2 minutes until a paste forms. The flour should become a pale yellow/grey color. Add turkey stock and heavy cream and bring to a boil. Once boiling, add turkey and cook until a thick sauce forms, about 20 minutes. You want it to coat the back of your spoon like a light gravy. Stir in fresh herbs. 

Pour pot pie mixture into a lightly greased baking dish. Top with puff pastry and cut off edges. Bake for 20-30 minutes until puff pastry is browned. Serve warm. 

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