Tuesday, December 7, 2010

Turkey Pot Pie

I still have some leftover thanksgiving turkey in my freezer that I need to get rid of. Thank goodness I found this recipe on Picky Palate's blog. It used most of my turkey (you can also substitute chicken which would be most yummy!) and I think I could eat the entire pan myself. Comfort food all the way!!!!!
Turkey (or chicken) Pot Pie
adapted from picky palate

3 tbsp olive oil
1 cup onion, chopped
1 cup celery chopped
1 cup carrots chopped
1 cup frozen peas
2 cups potatoes, peeled and chopped
2 cups turkey, shredded
1 tbsp minced garlic
1 stick butter
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
2 sheets puff pastry, thawed

Preheat oven to 350*. In a dutch oven or large pot, heat oil. Add onions, carrots, and celery. Saute 8-10 minutes, or until soft. Add peas and potatoes. Cook another 5 minutes and then add garlic. Cook 1 minute then add turkey. Reduce heat to low.
In a saucepan, melt butter. Once butter is melted, whisk in flour, salt, and pepper. Once that has all come together, whisk in broth until thick and creamy, about 3 minutes or so. Add the cheese and stir until melted. Add cream mixture to veggies and turkey and mix till combined.
Divide into 6 greased ramekins. (can also put in greased 9X13 pan and lay entire pastry sheet on top. cooking time is the same.) Cut pastry to fit over ramekins. Bake 25-30 minutes or until golden brown.
Serves 6

1 comment:

  1. I love the individual ramekin size dishes! This recipe does look like a keeper ~