Well my first attempt to cook with puff pastry didn’t turn out quite as I had planned. I forgot that you have to, you know, thaw the frozen puff pastry. So making this meal took much longer than it should have! My puff pastry also didn’t really cook in the center I don’t know if it was due to the temp of the puff pastry (didn’t get it totally thawed) or the liquid in the dish, but it was very doughy in the center. I’ll have to play around with it some more and see if I can get it right next time. The pot pies were still good though, it’s a great base recipe! I ate the flaky top and picked out the turkey bits (leftover from our Christmas turkey) and mushrooms…I really hate frozen mixed veggies and wish I had used fresh veggies instead. I hate peas, am allergic to carrots, and I’m not a big fan of corn or lima beans either…Tyler ate it and loved it and ate all the leftovers. Yay, that’s what husbands are for Next time I’ll make it with turkey (or chicken), potatoes, mushrooms, and….yeah that’s about it I just don’t really like little bits of random veggies baked into stuff. But give me roasted asparagus or sauted green beans any day! (both are on the menu for this week!)
Turkey Pot Pie (original recipe from Tyler Florence, as seen on Julie’s blog)
2 cups chopped cooked turkey (or chicken)
mixed veggies, fresh or frozen
Sliced mushrooms if desired
3 cups of chicken broth
1/4 cup of butter
2/3 cup of flour
salt and pepper
Other seasonings to taste: Thyme & Rosemary, fresh or dried
1 sheet Puff Pastry
1 egg white
grated cheese of your choice
Chop up cooked turkey into small pieces, set aside. Saute mushrooms until slightly softened, add frozen or fresh veggies and heat through.
Fill with the mixture & top with the puff pastry. Brush tops with egg white and sprinkle with cheese (I used asiago).
Let cool before eating, they will be very hot!