Already thinking about what you can prep with all that leftover Thanksgiving turkey? Saute some veggies and add all the ingredients to make a pot pie!
Prep time: 15 minutes
Cook time: 35-45 minutes
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 small onion
- 2/3 cup frozen corn kernels
- 1/2 cup frozen diced carrots
- 1/2 cup frozen peas
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 3/4 cup milk
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chopped leftover Thanksgiving turkey
- 1 puff pastry sheet, cut into four 4 1/4-inch squares
- 1 large egg, beaten
1. Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with organic nonstick spray.
2. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
3. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
4. Place into oven and bake until the crust is golden brown, about 20-30 minutes. Let cool 5 minutes before serving.
Need more ideas? Check out our turkey recipes!
Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.