Left-over Turkey Pot Pie

Ingredients

• 1 pound cooked turkey or chicken*
• 1-2 medium carrots chopped
• 1 cup frozen peas
• 1 medium celery stalk chopped
• 1/3 cup butter
• 1 clove garlic minced
• 1 shallot minced
• 1/3 cup all purpose flour
• 2 dashes salt
• 1-2 dashes pepper
• 1-2 tablespoons finely chopped Italian parsley
• 2 cups vegetable broth (from cooking the vegetables)
• 1 cup milk (I used 2%)
• 1 puff pastry pie crust

Instructions

1. 1

   Pre-heat oven to 375F (190C).

2. 2

   In a medium pot add the chopped carrots, celery and peas, cover with water and boil until tender (al dente).Remove the vegetables with a slotted spoon to a clean bowl, but do not discard the water (this is your vegetable broth).

3. 3

   In an oven safe pan add the butter, chopped garlic and shallot, cook until transparent.

4. 4

   Then add the flour, salt, pepper, chopped parsley and combine. Add the vegetable broth and milk, stir to combine. Bring the mixture to a boil and cook for about two to three minutes or until thickened.

5. 5

   Stir in the peas and carrot mixture and the chopped left over turkey. Then place the puff pastry on top. I used star cookie cutters to add some interest, but you could cut strips or just cover with the pastry dough.

6. 6

   Brush the dough with a little bit of milk and bake for about 30 to 35 minutes or until golden and bubbly. Let the pie sit for about 10 minutes before serving. Enjoy!