Leftover Turkey or chicken Pot PIes

This can be used when you have left over chicken, too. Just be sure to use chicken broth. This is extra yummy!

4 Tablespoons unsalted butter
1 small onion chopped
2 medium carrots peeled and thinly sliced
1 rib celery, thinly sliced
kosher salt
Pepper
4 Tablespoons all-purpose chicken  or turkey broth, warmed
1/4 cup heavy cream
3/4 cup dried thyme
11/2 cups cooked, shredded, skinless turkey meat
1/2 cup frozen peas
2 Tablespoons chopped parsley
1 sheet frozen puff pastry, thawed
1 large egg
Oven should be preheated to 375F A rimmed baking sheet should be lined with foil.

Over medium heat warm butter in a large saucepan. The onions celery and carrot should be added. Then add sprinkled salt and pepper., After putting the mentioned ingredients and salt and pepper, occasionally stir while cooking  about 10 minutes, and it is tender but make sure it does not brown.

Over the vegetables sprinkle flour  and cook while stirring quite a bit for 3 minutes. The broth and cream should be whisked into this. The thyme should be added..

First bring it to a simmer then the heat should be lowered until it is to medium low and simmer it u ntil mixture is thickened around 8 minutes.. Taste to see what kind of seasoning it needs and then sprinkle on the salt and pepper to season it.

Take off heat, the peas, parsley, and turkey should be stirred into the saucepan.
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Among four 8 ounces, ramekins divide the mixture. Then put these on the rimmed, lined baking sheet.

The puff pastry should be placed on work surface that is lightly floured. Then these should be sliced into 4 inch squares  and put them over the four ramekins with the turkey mixture in it. An egg should be whisked with 1 Tablespoon water. Then the egg mixture should be brushed with the egg mixture.

The pot pies should bake until pastry is a dark gold and the filling bubbles which should take about 35 minutes, Stand for five minutes before you serve it.

Around the Table in Parade magazine November 30, 2014