Turkey Pot Pie

Over medium heat, saute the mushrooms in some butter and olive oil until they’re browned a little and have released their moisture. Then remove from heat and set aside.

Over medium heat, cook the carrots and celery in a pot with the turkey stock and poultry seasoning, just until veggies are almost tender, for about 10 minutes. (Of course if you have leftover veggies from Thanksgiving you can skip this step and just add the veggies to some gravy and turkey and bake them with the puff pastry on top).

Drain the carrots and celery and set aside, reserving the turkey stock for the gravy.

Chop the cooked turkey into bite size pieces and set aside.

Make the gravy with the reserved turkey stock, by whisking a slurry made of the 2 tablespoons flour and 1/2 cup water into the stock. If you want it thicker add a little more flour. Cook until it comes to a boil. Let it cook for about another minute or so. This helps to ‘cook’ the flour and take away the raw flour taste, even though this will be cooked in the oven for 45 minutes.

Then place the veggies, peas, mushrooms and turkey into the gravy. Check for seasoning, adding salt and pepper if you like. Let the mixture cool before completing the next step, if you can.

Pour the filling into a large casserole dish, 9×13.

Thaw the frozen puff pastry a little, unfold it and roll it out a little (you can cut shapes out of the pastry at this point), before placing it on top of the pie filling. (I cut a strip off of one side of the puff pastry sheet and then made leaf shapes or other shapes, and place them on top). Puff pastry does shrink up, so you want to drape the pastry over the sides of the casserole dish. If one sheet won’t cover it, then use part of another sheet. I also scored the pastry sheet to make it easier to scoop out servings, and it made it look kind of pretty as well.

Bake for 30 minutes at 375F or until the puff pastry is golden and puffed up. Then turn the oven up to 400F, and bake for an additional 10-15 minutes.