This recipe is really so good. It is an amazing holiday recipe especialy for thanksgiving because you can use your leftover turkey!
Serving: 8 people
Overall time: 1 hour
Cooking time: 40 min
Ingredients:
1 1/2 cups of diced potatoes
1/2 cup of butter
1 cup of diced onion
1 cup of diced celery
1 cup of diced carrots
1 cup of peas
2 cups of chicken broth
1 cup of half and half
1 teaspoon of salt
1/4 teaspoon of pepper
4 cups of cooked diced turkey
Directions:
1. Saute your potatoes in the butter in a large skillet until soft
2. Add your onion, celery, carrots, and peas
3. Saute for another 10 minutes
4. Add the flour into the sauted mixture and cook for another minute.
5. Combine your chicken broth and half and half in a separate bowl and then add into your skillet.
6. Stir your chicken broth and half and half into your sauted vegetable mixture
7. Stir until bubbling and then add your salt and pepper
8. Add in your turkey and stir
9. Pre heat your oven to 400F
10. Grease a 9x13in pan or a ramekin
11. Put your vegetable mixture into the pan or ramekin and cover it with puff pastry
12. With a fork press the puff pastry against the rim of your pan or ramekin and then make air vents with a fork on the surface.
13. Bake for 40-60 minutes
With extra puff pastry:
Mini cinnamon buns!!!
Ingredients:
1/2 cup of sugar
1 tablespoon of cinnamon
4 tablespoons of melted unsalted butter
(if you have a lot of extra you can always double the recipe or customize the amounts
Directions:
1. Cut your puff pastry into long strips.
2. Brush them with melted butter
3. Generously sprinkle the strips with your cinnamon sugar
4. Pop them in the oven with your pot pie for 15-30 minutes (depends how gooey you like them)
5. ENJOY!
If you have any questions, feel free to email me at nycteenchef@gmail.com I will try my best to reply ASAP
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