LEFTOVER THANKSGIVING POT PIE

With frozen puff pastry you can easily make a very professional looking pie. You can buy puff pastry in long rolls that you just have to unroll (the easiest to use) or in bricks you have to roll out. Mushrooms (about 1/4 lb) can be added to the filling by cooking them with the onions and celery. The pot pies can be frozen.

With frozen puff pastry you can easily make a very professional looking pie. You can buy puff pastry in long rolls that you just have to unroll (the easiest to use) or in bricks you have to roll out. Mushrooms (about 1/4 lb) can be added to the filling by cooking them with the onions and celery. The pot pies can be frozen.

Makes 4 servings

Ingredients

  • 3 tbsp unsalted butter or extra virgin olive oil
  • 1 onion, cut into chunks
  • 1 rib celery, sliced
  • 1/4 cup all-purpose flour
  • 2 cups chicken or turkey stock
  • 1/4 cup cream or additional chicken stock
  • 2 cups leftover diced cooked vegetables
  • 2 cups leftover diced cook turkey or chicken
  • 1/2 cup frozen peas or edamame, optional
  • 1/2 tsp kosher salt or to taste
  • pinch of freshly ground black pepper, nutmeg and cayenne pepper to taste
  • 8 oz frozen sheet puff pastry
  • 1 egg, lightly beaten

Method

    1. Melt butter in a Dutch oven or large saucepan. Add onion and celery. Cook on medium heat 5 minutes until tender. Sprinkle with flour and cook gently 3 to 5 minutes. Add chicken stock and bring to a boil. Add turkey and vegetables. Add cream or stock if mixture is too thick and heat thoroughly. Season to taste with salt, pepper, nutmeg and cayenne.

    2. Divide mixture between four ovenproof bowls or a 2 quart casserole.

    3. Defrost pastry 30 to 40 minutes at room temperature. Unroll and cut to fit top of dishes.  Brush with egg but do not allow egg to drip down sides of pastry or it will not puff as much. Prick dough. Place on top of mixture. Bake in a preheated 375F oven for 25 minutes until puffed, browned and heated thoroughly.

Find more of Bonnie's delicious recipes in her cookbooks: