Turkey Pot Pie - The Little Ferraro Kitchen

Thanksgiving is peeking around the corner, and whether we like it or not, there's going to be a lot of turkey left over! Now is the time to get creative in the kitchen and transform that meat into another amazing meal.

Here is the recipe to one of my favorite fall dishes, turkey pot pie.

Creamy and indulgent, this savory pie extends the warm feelings of Thanksgiving a little longer, but with a creative twist that everyone will love.

Serves 4

Ingredients:

2 c leftover turkey, roughly shredded

5 c chicken stock, heated

4 TB butter

½ onion, chopped

1 c carrots, chopped

¾ c all purpose flour

¼ c heavy cream

1 c frozen peas

Fresh thyme, chopped

Olive oil, for drizzling

Salt and pepper, to taste

Puff pastry, defrosted

1 egg whisked, for egg wash

Method:

1) On medium-high heat, sauté carrot and onion in butter and olive oil. Cook for about 5 minutes until onion begins to color. Add thyme.

2) Lower heat and add flour, stirring with a whisk. It will turn into a thick paste.

3) Add heated stock to flour mixture, stirring constantly with a whisk. It will get very thick.

* Read tips at bottom. You can use leftover gravy instead!

4) Add cream, salt and pepper.

5) Add turkey and frozen peas. Mix well to combine.

6) Divide into 4 individual oven-proof bowls (or all in 1 if you’d like).

7) Using floured hands and on a floured surface, unfold puff pastry and gently roll out

pastry using a rolling pin to “thin out” and stretch the pastry.

8) Cut a large enough circle to fit over your pie dish. Place pastry atop and cut 3 slits allowing ventilation.

9) Brush with egg wash and sprinkle the tops with salt and pepper.

10) Bake at 350 degrees Fahrenheit for 10 minutes. Then cover with foil and bake for another 20 minutes.

*Tips: Have leftover veggies? Throw that into the mix too!

*Have leftover gravy? Heat it up and add hot chicken stock to thin out. That can be your "thickening" agent instead of the flour/butter/cream mixture.