Turkey Pot Pie With Puff Pastry Crust

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (10 ounce) bag frozen pearl onions, defrosted
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 lb yukon gold potato, peeled and cut into 1-inch pieces
• 1/2 cup unsalted butter
• 2 leeks, and light green parts only, cleaned and finely chopped
• 3/4 lb medium cremini mushroom, thickly sliced
• 1 cup frozen baby peas, defrosted
• 1 cup frozen corn kernels, defrosted
• 4 cups cooked turkey, cut into 2-inch chunks
• 7 tablespoons all-purpose flour
• 2 cups turkey broth or 2 cups chicken broth
• 1 cup half-and-half
• salt
• pepper
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives
• 1 frozen puff pastry sheet, defrosted (half of a pepperidge farm box)
• 1 large egg, beaten
• 2 tablespoons freshly grated parmesan cheese

Recipe

• 1 put the pearl onions in a large bowl.
• 2 add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
• 3 in a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
• 4 add in the mushrooms; stir/saute for 3 minutes or until softened.
• 5 add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
• 6 preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
• 7 sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
• 8 slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
• 9 season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
• 10 butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
• 11 if necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
• 12 cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
• 13 brush the crust with the beaten egg.
• 14 place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
• 15 let the potpie stand for 10 minutes before serving.