Oh My! Leftover Turkey Pot Pie

Mom found this easy recipe in the Parade insert from the local paper.  Dad said it is "a keeper", which only means it ranks above Jell-O and powdered donuts.  (Just kidding, Dad.)

Serves: 4, Prep: 30 Min, Total Time: 1 hr 10 min

INGREDIENTS

• 4 Tbsp unsalted butter
• 1 small onion, chopped
• 2 medium carrots, peeled and thinly sliced
• 2 medium sized potatoes, ½ cubes
• 1 rib celery, thinly sliced
• Kosher salt and pepper
• 4 Tbsp all-purpose flour
• 21⁄2 cups chicken or turkey broth, warmed
• 1⁄4 cup heavy cream
• 3⁄4 tsp dried thyme
• 11⁄2 cups cooked, shredded, skinless turkey meat
• 1⁄2 cup frozen peas
• 2 Tbsp chopped parsley
• 1 sheet frozen puff pastry, thawed
• 1 large egg

• DIRECTIONS

  1. Preheat oven to 375F. Line a rimmed baking sheet with foil.
  2. Warm butter in a large saucepan over medium-low heat. Add onion, carrot, and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until tender but not browned, 10 minutes.
  3. Sprinkle flour over vegetables and cook 3 minutes, stirring frequently. Stirring constantly, pour in broth and cream. Add thyme. Turn heat to medium, bring to a simmer, and reduce heat back to medium-low so mixture gently simmers. Cook about 8 minutes, until mixture is thickened. taste and season with salt and pepper.
  4. Remove from heat; stir in chicken, peas, and parsley. Divide mixture among four 8-ounce ramekins. Place on baking sheet.
  5. Place puff pastry on a lightly floured work surface. Slice into four 4-inch squares, and place over ramekins. in a small bowl, whisk egg with 1 tbsp water. Brush pastry with egg mixture.
  6. Bake until pastry is deep gold and filling bubbles, about 35 minutes. Let stand 5 minutes; serve.