Turkey Pot Pie - Leftovers 2.0

Our leftovers from Thanksgiving are finally dwindling down I'm happy to say.  Some things we just can't get through, so I have frozen a few items for later.  My husband says he cannot eat one more turkey sandwich for lunch, and I can't really blame him.  I have eaten so many carbs this past week, I swear I'm going to split my jeans at some point.  To add to the fun, I have an insatiable sweet tooth that is about to put me over the edge!

At any rate, because I haven't had yet enough carbs, I made this pot pie with puff pastry, don't you know! I love a good pot pie.  I have fond memories of eating them when I was little.  That small frozen foil bowl of goodness was always a treat, coming fresh out of the oven.  This was the perfect leftover solution for some of our turkey, chicken broth, heavy cream and veggies we had on hand from last week.  As I have reiterated in the past, I am no pastry chef, so it may not be the prettiest pot pie, but it was sooo comforting and good.  Enjoy!

Pot Pie

Adapted from Pioneer Woman

4 Tbl butter

1/2 cup finely diced onion

1/2 cup finely diced celery

1/2 cup finely diced carrot

3 cups cooked, chicken or turkey, shredded

1/4 cup flour

3 cups chicken broth, plus more if needed

salt and pepper, to taste

chopped fresh thyme to taste

1/4 cup heavy cream

1 sheet puff pastry (thaw according to package directions)

1 whole egg

2 Tbl water

Preheat oven to 400 degrees.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots and celery.  Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir until it's all combined with the meat and vegetables.  Cook for 1 minute then pour in the chicken broth and stir around to thicken.  Once it starts to thicken, add the sale, pepper and thyme.

Add the heavy cream, then stir the mixture and let it bubble up and thicken, about 3 minutes.  If overly thick, add a little chicken broth.  Turn off the heat.

Pour the filling into a 2 quart baking dish.  Roll out the puff pastry and cut into 1 inch strips. Overlap the strips, making a basket weave design over the filling.

Mix the egg with 2 tablespoons of water and brush it over each strip of puff pastry.  (You will have some egg wash left over).

Place the baking dish on a foil lined baking sheet and bake for 25 to 30 minutes, or until puff pastry starts to puff up and turn golden brown.

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