After the holidays have come and gone, usually plenty of the holiday dinner roast turkey or chicken remains.
While a second night of turkey and trimmings or even a hot turkey sandwich always taste great, sometimes it is better to take the leftover ingredients and make a completely new and different dish from them.
If you are looking for a recipe like that, this pot pie recipe will deliver. In this version, packaged puff pastry crust is used to make the crust.
Puff pastry bakes up light, buttery and flaky, a perfect foil for the rich creamy filling inside. But if you prefer your own pie pastry, or even a homemade biscuit topping, by all means substitute one of those instead, there are many different ways to really make this dish your own.
This tasty pot pie is also really easy to put together. After mixing chopped vegetables and meat in the creamy béchamel sauce, layer it with the pastry dough and lightly brush it with an egg wash.
After that just stick it in the oven until the crust is a beautiful golden brown. A pot pie is a great way to reintroduce the main event from the night before, in a different, but just as delicious way.
4 tablespoons butter
4 tablespoons flour
2 ½ cups milk, warmed slightly
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
3 cups chopped turkey
1 cup frozen peas, thawed
1 cup carrot slices, cooked
1 cup pearl onions, cooked
1 sheet frozen puff pastry, thawed in refrigerator
1 egg yolk mixed with
1 tablespoon of cold water for an egg wash
1. Make a béchamel sauce by first melting the butter in a large saucepan set over medium heat. Once the foam of the melting butter subsides, stir in the flour a little at a time, blend until smooth. Continue stirring over medium heat for about two minutes. Do not let the butter brown.