Company Turkey Pot Pie


1 tbsp canola oil

1/2 c diced sweet onion

1/2 c diced celery

1/2 c diced carrots

1/3 c dry white wine


1/2 c frozen peas, thawed

1/2 c cleaned and sliced button mushrooms

1/2 c diced red skinned potatoes

1/2 tsp dried thyme leaves

1/2 tsp minced fresh garlic

1/2 c heavy cream

Salt and freshly ground black pepper To taste

1 lb COOKED TURKEY, shredded

2 tbsp unsalted butter, softened

2 tbsp all-purpose flour

1 (10" X 15") Sheet puff pastry, thawed and cut in rounds to fit ramekins

1 Egg beaten with 1 tsp cold water




Heat oil in a large, heavy skillet over medium heat.

Add onion, celery and carrots. Sauté over medium heat for 3 - 5 minutes or until vegetables are tender.

Add wine to deglaze pan, loosening any browned bits in the skillet.

Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.

Add thyme, garlic and heavy cream. Season with salt and pepper to taste.

Bring to a boil over high heat and stir in shredded turkey.

Bring back to a boil. Immediately reduce heat and gently simmer about 5 minutes, stirring often. Heat until ingredients are fully heated.

In a small bowl, combine butter and flour into a paste.

Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.


Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl.

Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough.

Gently brush egg mixture over the surface of puff pastry.

Bake in a preheated 350 degree F oven for 12 to 15 minutes, until pastry edges are brown.