Turkey Pot Pie I

Puff pastry and turkey; what else do you need? Well, veggies help, and these were what we had on hand. And since we didn't have any stock, homemade or canned, kicking around, I used the instant powder. The only thing to remember with that is it can be salty, so only salt at the very end, and it has a bit of sweetness, so it's not always a good addition to savory things.

Turkey Pot Pie I


serves 4

2 1/2 cups cooked turkey
2 small onions, diced
2 medium carrots, diced
1/2 lb mushrooms, sliced
1 small head broccoli, stems sliced, 1/2 inch floret pieces
1 clove garlic, minced
2 Tbsp olive oil
2 Tbsp butter
1/4 cup flour
3 cups hot water
3 Tbsp chicken stock powder
a splash of cream
salt and pepper to taste
1/2 lb thawed puff pastry

Roll the puff pastry into a 10" by 10" square and cut into four pieces.
Cook according to package directions.
Melt the butter with the olive oil in a large pot over medium high heat.
Fry the onions and mushrooms until onions are soft and mushrooms are starting to brown, about 6 minutes.
Mix in the broccoli and garlic and cook about 2 minutes.
Stir the chicken soup powder into the water and set aside.
Evenly sprinkle the flour over the veggies in the pot and stir to get rid of any white spots.
Gradually stir in the chicken stock mix and cream and cook until it coats the back of a spoon.
Season with salt and pepper to taste.
Pour into four over-proof ramekins and put a piece of pastry on top of each.
Lower the oven temp to 350 F and put the pies into the oven for about 15 minutes or up to an hour.
Serve after cooling slightly and with pot holders and trivets if vessels are still really hot.

I thought there were going to be 6 pies until I portioned it out, so I cut the puff pastry into sixes, and hence it's a little smaller than I wanted. Probably could have made 6 but I had no idea where the mini-bowls were and since there were no potatoes in the mix, it wasn't hearty enough to be smaller.

Enjoy!