Ultimate Turkey Pot Pie

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 1/2 cup carrots (sliced into halfmoons)
• 1/2 cup sliced celery
• 1 teaspoon chopped fresh thyme
• 5 tablespoons all-purpose flour
• 2 cups turkey broth or stock (or low-sodium chicken broth)
• 1 1/2 cups half and half
• 2 cups chopped leftover turkey
• 1 1/2 cups diced cooked leftover potatoes
• kosher salt (to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 tablespoon half & half
• 1 sheet frozen puff pastry

Instructions

1. 1

   Melt the butter with the olive oil in a skillet on medium-low heat. Add in the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.

2. 2

   Once the vegetables are tender add in the chopped thyme and cook 1 minute. Sprinkle in the flour, stir until absorbed and then cook for 1 minute.

3. 3

   Stir while pouring in the turkey broth and half and half. Increase the heat under the pan to medium, and stir until thickened, resembling graving.

4. 4

   Add in the chopped turkey and diced potatoes, stir and season with kosher salt to taste and black pepper.

5. 5

   Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes while the puff pastry thaws.

6. 6

   Preheat your oven to 400℉ (or 200℃).

7. 7

   In a small bowl, beat the egg with 1 tablespoon of half & half and brush the top edge of the skillet with the egg wash.

8. 8

   Once the puff pastry thaws --it should be cold and not sticky-- on a lightly floured surface gently roll out the puff pastry a little so the corners hang slightly over the skillet.

9. 9

   Quickly brush with the egg wash before using a knife to make slits in the top of the puff pastry. Slide the skillet on the middle rack of your preheated oven. Place the skillet on a rimmed sheet pan to catch any spills and bake for 20 to 25 minutes or until the top is deeply golden and the filling is bubbling.

10. 10

    Let cool a few minutes before serving.