Thanksgiving Recap and Puff Pastry Turkey Pot Pie

 There's no better way to spend the holiday than with friends and family. 

My husband relished his job carving the turkey and the fact that he had an occasion to wear his new apron.  

Creativity abounded with several guests' food contributions. Martha's autumn cookies added a festive touch to the occasion. We also enjoyed Toni's decadent pumpkin cheesecake. 

Ann's roasted veggies were quite cleverly served in individual packets.

Chris shared his baking expertise with a homemade sourdough loaf.

And I followed up with the traditional mashed potatoes, gravy, and dressing sides. We all ate well!

So with that being said, there were turkey leftovers, so I reimagined a new meal.  

Turkey Pot Pie

A comfort food that's filled with a delicious creamy filling, topped with puff pastry. 

Cooking Tips: I used leftover turkey, but a rotisserie chicken can be substituted. Chop the veggies the day before needed and store them in the refrigerator in separate containers. Thaw puff pastry in the fridge and keep it cold until ready to use. 

Ingredients:

• 1/4 cup butter
•  1 cup each diced sweet onions, carrots, and celery 
• 3 minced garlic cloves
• 3 cups meat, diced
• 1/4 cup flour
• 1/2 cup each half and half and apple cider
• 2-1/2-3 cups chicken broth 
• 1/2 teaspoon herbes de Provence or thyme
• 1 tablespoon parsley flakes
• Pinch red pepper flakes
• 1-1/2 cups parmesan cheese, grated 
• 3 tablespoons white wine
• Salt and pepper to taste
• Optional 1 cup petite frozen peas
• 1 puff pastry sheet
• 1 large egg

Directions:

• In a large skillet, melt butter and sauté onions, celery, and carrots for 3 minutes. Add in garlic and sauté 1 minute more. Cover to sweat veggies on medium low for 8 minutes or until carrots and celery are tender.
• Uncover and sprinkle with spices and flour. Mix well.
• Add half-and-half, cider, and broth. Mix well.
• Add the cheese and cook on low until the sauce thickens. Add a pinch of red pepper flakes, salt, and pepper. If using peas, add them now.   
• Place filling in an oven-safe bowl. Preheat oven to 400 degrees. Cool to room temperature before adding puff pastry squares. 

• Lay a large sheet of wax paper on the counter and flour it. Lay one puff pastry sheet on a sheet of wax paper. Cut out equal-sized squares with a pizza cutter. Randomly add over the filling and overlap so it entirely covers the sauce. 
• Brush puff pastry with an egg wash and bake for 25 minutes. .