Leftover Turkey Pot Pie with Buttery Puff Pastry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt 3 tablespoons of unsalted butter in a large skillet over medium heat.

Add 1 medium chopped onion, 3 medium chopped carrots, and sauté until softened, about 5 minutes.

Stir in 2 minced cloves of garlic until aromatic.

Sprinkle in 1/3 cup of flour and cook for about 1 minute to eliminate the raw flour taste.

Whisk in 1 cup of whole milk and 2 cups of chicken stock until smooth, cooking until the mixture thickens, about 4 minutes.

Add in 2 cups of cubed leftover turkey, 1/2 cup of frozen sweet peas, 3/4 teaspoon of dried thyme, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of Dijon mustard; stir to combine.

Prepare individual ramekins or a pie dish with puff pastry, cutting squares to hang over the edges.

Brush the edges of the puff pastry with a lightly beaten egg wash.

Ladle the turkey filling into the ramekins or pie dish, filling them to the top.

Cut slits in the puff pastry to allow steam to escape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens