Turkey Pot Pie

Was it cold where you live today?

Today it was cold enough this monkey wore his hat while playing on the monkey bars.

In Louisiana, it was perfect weather for pot pies and footie pajamas from Santa.  And we have left-over turkey in our fridge... here's betting you might, too.

And let me apologize in advance for the cell phone pics.  You see, we are still living at my parents' house.  Here's to a 2013 that brings a new kitchen (and new house!) into my life.  But no more excuses for not blogging.  This pot pie DEMANDS to be shared.

It comes together in less than 30 minutes and bakes in another 30.  And if you tell your picky 6-year-old that the top is made from croissants, he will eat it all.  Your 2 year old won't need trickery... or at least, mine didn't.

This recipe is loosely adapted from my brand-new, much-loved Smitten Kitchen cookbook (my mother-in-law got me an autographed copy, because she is definitely the best mother-in-law in the universe, for many reasons other than this).  Basically, I am really looking forward to making Deb's version, with white beans and pancetta, but I had left-over turkey.  And I had frozen puff pastry.  So I adapted.

Ingredients:
2 carrots, diced
1 small onion (or 1/2 of a large one) diced
1 rib celery, diced
1 tsp minced garlic
1 Tbs olive oil
3 Tbs butter
3 Tbs all purpose flour
2 cups chicken stock (I used homemade because I had it, but I would definitely substitute with Kitchen Basics and be just as happy).
2 cups (more or less) chopped leftover turkey (white or dark meat, or a mixture)
1 sheet frozen puff pastry (I used Pepperidge farm), defrosted.
1 egg white

Remove the puff pastry from the freezer and allow to warm enough that you can work with it (about 15 minutes on the countertop).

Preheat the oven to 375.

Dice the vegetables and saute them in the olive oil in a heavy pan over medium high heat for 8-10 minutes.  Season with salt and pepper and stir frequently.

Remove the vegetables and scrape out the pan (no need to wash).  In the same pan, melt the butter and add the flour, stirring until there is a little color (2-3 minutes).  Slowly whisk in the broth.  Cook over high heat, stirring frequently, until slightly reduced to a gravy-like consistency.

Meanwhile, roll out the puff pastry (but not too thin).  This will be the lid for your pot pie.  You can use a rectangle to cover a standard baking dish, or cut individual circles if you are making individual pies.  The lid should be slightly larger than the baking dish you are using.

Add the vegetables and meat to the gravy on the stove and stir to combine.  Pour the mixture into the baking dish.  Brush egg wash around the sides of the dish so that the lid will stick.  Press the lid onto the top of the dish.  Cut vent holes in the lid with a sharp knife (my kids like for me to carve their initials).  Brush with egg wash and bake at 375 for 35 - 40 minutes, until the crust is browned.