Turkey Pot Pie

Remove the puff pastry from the freezer, and set it out to thaw while you make the pot pie filling.

Preheat the oven to 425 degrees (F), and using 1 Tablespoon of butter, grease a 9×13” baking dish.

In a large heavy pot, melt the ¼ cup butter over medium heat. Add the turkey and simmer till warmed through, or if you are using raw poultry make sure it is cooked through. Remove turkey and chop into bite sized pieces. Set aside.

To the butter that remains in the pot, add the carrots, celery, potatoes, peas and onions. Sweat for a few minutes. Then add the turkey chunks and let the vegetables and turkey sweat for about 5 minutes, until everything is hot and tender. Add the wine to help soften the vegetables. Add the ¼ cup of flour and stir it into the vegetables. It should absorb the extra wine and butter and will help to thicken the sauce. Cook for about 3-5 minutes to get rid of the raw flour taste. Add the 4 cups of chicken stock and the fresh thyme leaves. Stir the filling and let simmer until slightly thickened, about 15 minutes. Pour the filling into the prepared baking dish.

Take the first of the puff pastry sheets out, and place it on a cutting board. When it is laid flat, it will have three sections.
With a sharp knife, slice each of the thirds into three slices, so that you have 9 from each sheet, and 18 slices once both sheets have been cut. Using the puff pastry sheets, make a basket weave over the top of the filling, simply pinching the puff pastry to the edges of the dish to hold it in place.

Take the egg, and beat it with 1 teaspoon of water. Lightly brush the egg wash over the puff pastry so that it will have a nice sheen to it when it is baked.

Carefully put the pot pie in the oven and bake at 425F for about 20 minutes, or until the insides are bubbling and the puff pastry is golden brown.

Serve hot and Enjoy!