Turkey Pot Pie is the perfect solution for left over turkey. Whether your feeding a crowd or feeding a family for a week, it's delicious comfort food!
Recipe
Olive Oil
Salt and Pepper
1 box Puff Pastry, Thawed
1 onion, chopped
3 zucchinis, roughly chopped
3 leeks, roughly chopped, white part only
8 carrots, roughly chopped
1/4 cup flour
8 potatoes, cut into bite size cubes
Leftover Turkey, shredded (about 7 to 8 cups)
2 boxes Organic Chicken Stock
1/4 cup heavy cream (optional richness)
Preheat oven to 350 degrees. Start by lining puff pastry on the bottom of a 9 x 13 baking dish. Prick with a fork and bake for 10 to 12 minutes, until just risen and lightly tanned. Now prepare turkey stew mixture. In a stock pot over medium heat sweat onion in about 3 tablespoons of olive oil and season with salt and pepper. Then add zucchini, leeks, carrots and cook for a few minutes. Then add flour and cook for about a minute. Add potatoes and broth, then stir until you see it start to thicken. The starch from the potato will help thicken the stew in addition to the flour. Add turkey, heavy cream and let stew sit on the stove for about 20 minutes. Then ladle into baking dish or partially baked puff pastry. Top with another layer of puff pastry and bake for 20 - 25 minutes, or until the stew is bubbly and the pastry is golden brown.
Note: The reason why I used so many veggies was because I had so much turkey left over. Eight cups to be exact! If you have less turkey then use less veggies. There is no real recipe that you have to go by. Throw in what you want. I love carrots, so I used a lot and if I bought more zucchinis, I would have put more in.
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