It has been an intense few days of nonstop eating around here, and I don’t see signs of it ending any time soon. My family and I are working through a refrigerator full of Thanksgiving leftovers, reinventing them in as many ways as our creativity and stomachs permit. If you find yourself with a large amount of leftover turkey, this is the perfect way to turn it into a new meal. You may also use cooked chicken of course, if that’s what you have on hand.
Turkey Pot Pies
- 1 cup cooked turkey breast, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 1 Tbsp flour
- 1 Tbsp butter
- 1 cup turkey or chicken broth
- 1 cup milk
- 1/2 cup frozen peas
- a pinch of fresh thyme, diced
- 1 Tbsp finely chopped parsley
- 2 sheets of puff pastry, thawed if frozen
- 1 egg yolk beaten with 1 tsp of water for egg wash
Preheat oven to 350°F/180°C; butter and flour 6 ramekins.
Melt the butter in a large frying pan over medium heat, sprinkle in the flour and stir continuously for a few minutes. Continue to stir while slowly adding the broth, then the milk. Bring to a boil, stirring constantly, then simmer until the sauce thickens. Remove from heat, salt and pepper to taste, then add the frozen peas, thyme and parsley. Add the chopped turkey. Cut the puff pastry into 6 squares; line the ramekins each with a square of pastry, there should be enough overhang to completely close the “packages.” Fill each ramekin with the turkey mixture, then pinch the pastry closed over the filling. Brush the tops with the egg wash and bake until they are golden and the sauce is bubbling over, about 25 minutes. Serve warm.