So it’s 3-days post-Thanksgiving and if you’re like me, you’re at your leftover-turkey limit. But for me, the ‘season’ doesn’t end until I’ve made Turkey Pot Pie. I’ve added instructions below if you want to make a few of these and freeze them before you bake them.
- 2 cups cooked turkey rough chopped or shredded into bite size pieces
- 2 tsp Kosher salt
- 2 tsp Freshly ground black pepper
- 2 1/2 cups chicken or turkey stock
- 4 tbl unsalted butter
- ½ cup Vidalia onions, chopped uniformly (about ¼” big square pieces)
- 1 garlic clove, minced
- ½ cup cubed carrots (about ¼” big square pieces)
- ½ cup cubed celery (about ¼” big square pieces)
- 1 med-large skin on red potato, cubed (about ¼” big square pieces)
- 2 tsp thyme, finely chopped
- 1/8 tsp rosemary
- 1 bay leaf
- ¼ cup all-purpose flour
- ¼ cup heavy cream
- 1 tbl corn starch (optional) with 2 tbl milk
- 1 cup defrosted peas
- 1–2 sheets puff pastry dough
- 1 egg, beaten with 1 tbl water
- Preheat oven to 400
- Melt butter and sauté onion, celery and carrots till soft, ~ 8-10 minutes. Stirring often.
- Add 1 tsp of thyme, salt and pepper. Mix.
- Add in the garlic and cook for 2 minutes, stirring.
- Add in the flour and use a whisk scraping any of the yummy pieces off of the bottom of the pan. You want to ‘cook’ the flour taste out. ~roughly 3-5 minutes.
- Add in the stock and stir.
- Add in the rest of the salt, thyme, pepper, bay leaf and rosemary. (taste and adjust seasonings accordingly)
- Add in the potatoes, turkey and heavy cream.
- Bring to a slow boil.
- If you want the mixture thicker, put the cornstarch in a bowl and add the milk. Stir with a fork to combine.
- Add to the mixture and this will thicken.
- Remove Bay Leaf.
- At this point it’s done OR you can add the defrosted peas.
- Place 4 oven proof bowls on a baking sheet to catch any excess.
- Fill the bowls ¾ of the way full (actually a little more than ¾ full but not to the very top) with the mixture
- Unfold your puff pastry and lightly roll out on a floured surface to merge the seams.
- Cut the puff pastry so it’s 1 ½ inches bigger than your bowl – you want the overhang!
- Press the edges of the pastry to the outside of your bowl – you want it to overlap and stick to the edge.
- Brush the dough with the egg mixture.
- Make 3-4 small slits in the dough to allow the steam to escape.
- Cook for 25-35 minutes or until your dough is puffed and nicely browned.
How to freeze unbaked pies:
* Note: Make sure you are using a bowl that allows you to take it straight from the freezer to the oven. If you bowl doesn’t support this or you’re unsure, take the bowl out, uncover and start baking in a COLD OVEN! This will just take longer to cook (say another 10-15 minutes)
Follow all of the steps up to and including step 15. At this point, let the mixture come to room temperature in the bowls.
Follow steps16 and 17.
Before you place the dough on top, brush the dough with the egg wash mixture.
Place the dough EGG-WASH side down. This prevents the dough from becoming soggy.
Press the edges of the pastry to the outside of your bowl.
Put your bowls on a jelly roll pan or any other sheet-type pan and put the entire tray into the freezer. YES, uncovered! This is called Flash Freezing. If you were to wrap them now, the plastic wrap would stick to the dough and it would be a big ol’ mess. Flash freezing allows the outside to become hard and well, it allows you to wrap with plastic wrap without the dough sticking.
After about an hour (or until the dough is no longer tacky and is becoming hard to the touch, remove from the freezer (take the pan out too) and wrap each one in plastic wrap – if you’re anal like me, double wrap it.
Wrap in aluminum foil and then label/date each item.
When you’re ready to make, follow steps 19-21. Your baking time will be increased some due to them being frozen.