Do you still have leftover turkey from Thanksgiving? Erik and I did so instead of feeding it to our cat until he is the fattest cat in the world, we decided to make this turkey pot pie. By the way, my cat is obsessed with roasted turkey. He goes crazy over it. He is spoiled.
I saw this recipe on My Baking Addiction and I had every single ingredient in my freezer/fridge/pantry. I love those kinds of recipes.
The pot pie was really good, a bit rich, but isn’t that the point of pot pie? Yes, the recipe really does call for 12 tablespoons of butter. This made a huge casserole dish of pot pie, I don’t have enough ramekins for individual servings so we used a medium size pyrex dish for baking. We have a ton left, we’ll be eating pot pie all week.
Turkey pot pie (recipe adapted from My Baking Addiction)
4 cups turkey or chicken stock;
12 tablespoons butter
2/3 cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon fresh ground pepper
2 sprigs fresh thyme (leaves only), (I used 1/2 teaspoon of dried thyme)
16 ounce package of frozen vegetables (I used a frozen vegetable medley and also added frozen peas)
4 cups turkey; cooked and shredded
½ cup Sour Cream
1 sheet frozen puff pastry dough; thawed according to package directions
1. Preheat oven to 375 degrees Fahrenheit. Lightly butter the insides of six oven-safe ramekins.
2. In a small saucepan, heat stock until hot, but not boiling.
3. In a large pot or Dutch oven, melt butter. Add flour and stir constantly over low heat for 2 minutes.
4. Slowly whisk in the heated stock and simmer for 5 minutes or until sauce has thickened.
5. Add in salt, pepper, thyme, frozen vegetables and shredded turkey; heat until vegetables and turkey are heated through; about 10 minutes. Stir in Breakstone’s Sour Cream until fully incorporated.
6. Meanwhile, lightly flour a work surface and unfold your sheets of thawed puff pastry. Roll the dough slightly. Use the top of a ramekin as a template to cut out 6 circles from the puff pastry sheet.
7. Divide turkey mixture evenly between the six oven-safe ramekins.
8. Place a puff pastry circles directly on top of the each ramekin. Place ramekins on sheet pan.
9. Bake for 18-20 minutes or until the pastry is golden brown.
Note, if you make this dish the way I did, in a pyrex/casserole dish, I found it took about 30-35 minutes for the puff pastry to turn golden brown.