Turkey Pot Pie
A great way to use up your leftover turkey, this pot pie will also warm and comfort you on a cold day.
Ingredients
1 sheet frozen puff
pastry, thawed
1/4 cup unsalted butter
2 large shallots, minced
2 garlic cloves, minced
2/3 cup unbleached all-purpose flour
2 cups milk
2 cups chicken stock
1 cup grated Gruyère cheese
2 Tbsp. chopped Italian parsley
1 Tbsp. fresh thyme or 1 tsp. dried
1 Tbsp. fresh tarragon or 1 tsp. dried
1 tsp. smoked Spanish paprika (optional)
2 Tbsp. olive oil
20 fresh or frozen pearl or silverskin onions,
peeled if fresh
2 cups quartered button mushrooms
4 cups cooked chopped turkey meat
(all skin and bones removed)
1-1/2 cups small frozen peas
1 cup peeled chopped carrots
Sea salt and freshly ground pepper
Method
Roll out puff pastry until it fits the size of your baking dish; set aside.
Heat butter in a large saucepan over medium-low heat.
Add shallots and garlic; cook for about 2 minutes until soft.
Add flour and cook for a further 2 minutes, and then whisk in milk until the sauce is smooth.
When smooth, add chicken stock, cheese, herbs and paprika (if using). Whisk until smooth and set aside.
Heat olive oil in a non-stick frying pan.
Brown onions in a medium saucepan over high heat for about 5 minutes.
Add mushrooms; cook until soft, then toss in chopped turkey, peas and carrots.
Combine with the cheese sauce, stir and season to taste with sea salt and pepper.
Pour mixture into a 6-cup gratin dish, top with the rolled puff pastry and brush with a lightly beaten egg. Or divide the turkey mixture among individual onion soup bowls and top each with a round of pastry.
Bake in a preheated 375°F oven for 12 minutes, or until the pastry is golden.
Serves 6-8.
