turkey pot pie recipe puff pastry
Lightly flour a work surface. In a large bowl combine condensed soup turkey vegetables onion milk and seasonings.
Puff Pastry Turkey Pot Pie Recipe Turkey Pot Pie Turkey Pot Pie Recipe Turkey Pot Pie Puff Pastry
Lightly oil four 10-ounce ramekins or coat with nonstick spray.
. Add the top crust brush with egg wash and bake. Blend egg and water. In a medium saucepan melt the remaining 2 tablespoons butter.
Bake pot pie in the hot oven for 20-25 minutes until puff pastry is flaky and golden and filling is bubbly. Add garlic onion corn carrots and peas and cook stirring occasionally until onions become translucent about 2 minutes. Brush with oil for more shine if you like.
Youre just looking for the puff pastry to cover the dish and a little overhang is ok. Bake until the pastry is golden brown on top about 15 to 20 minutes. Unfold pastry and roll out until its slightly bigger than the pie pan.
Cut a hole for ventilation in the middle of the pie. Cut the puff pastry so its large enough to fit in the pan or slightly overhanging the edges. Use a pie dish 9-inch cast iron pan or 9x9-inch casserole dish.
Pour mixture into the unbaked pie shell. Then add the onions carrots celery and potatoes. Add the minced garlic.
Stir the egg and water with a fork in a small bowl. When ready to cook top the entire skillet with puff pastry either as an entire sheet with a few slits cut into it sealing the edges or as Ive done cut the pastry into smaller pieces and cover the entire skillet. Preheat oven to 350F.
Place the puff pastry sheet on top of the filling. Stir the turkey mixture into the vegetable mixture and cook until thickened. Sprinkle some sea salt on top.
Unroll the puff pastry sheet and cut into one-inch strips with a pizza cutter or knife. Place on top of pie filling crimp edges then cut 4 slits into the pastry. Bake in a 375 degree oven for 15 or 20 minutes or until it starts to brown.
With rolling pin roll out into 11-inch square. Jump to Recipe. Bake for 25 minutes at 350F.
Larger one pan turkey pot pies. Stir the gravy flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch 2-quart shallow baking dish. Whisk an egg in a small bowl and brush a thin layer of the egg-wash over the puff pastry this will give us a beautiful golden shiny crust.
Add the milk and heat through. Unfold the pastry sheet on a lightly floured surface. Place pastry over turkey mixture in each ramekin.
Cut 4 circles out of puff pastry sheet using outer edge of ramekin as a guide. Bake in the preheated oven for 25-30 minutes or. How to Make Easy Turkey Pot Pie First step is to gather all your ingredients chop all the veggies and make sure the puff pastry has been on the counter.
Heat the oven to 375F. Cut off corners to make an 11-inch round. Spray a 9-inch deep dish pie plate with cooking spray then add the turkey mixture and spread evenly.
Place filling in pie pan and cover with pastry trimming the overhang and sealing the edges. Ingredients 1 egg 1 tablespoon water 6 cups diced cooked turkey or chicken 5 cups frozen mixed vegetables carrots green beans corn peas or your favorite frozen vegetable blend 2 tablespoons butter 12 cup all-purpose flour 2 cups Chicken Broth or Chicken Stock 14 teaspoon ground black pepper. Add about 1 tablespoon of water to the beaten egg and brush the top of the crust so that it is generously coated.
While the puff pastry bakes to a golden brown in the oven youll sauté the vegetables and make the gravy. Once all ingredients are cooked top the individual pot pies with a square of Puff Pastry and enjoy. The cooked turkey will added and everything will be poured into the bottom puff pastry crust.
Bake the pot pie on the middle rack of your 400 degree oven until the crust is golden brown and the filling is bubbling about 20-25 minutes. Cut 3 slits into the top of the puff pastry. Brush with egg wash and bake at 400 degrees for 30-40 minutes.
Place ramekins on rimmed baking sheet. The vegetables and sauce come together so easily and store-bought puff pastry is a time saver. Pour the filling of the pot pie into a 2-quart dish and top with lightly rolled out puff pastry.
3 Tablespoons Unsalted Butter 1 Cup White Onion diced 3 Cups Frozen Mixed Vegetables any variety 1 Tablespoon Garlic minced or pressed ⅓ Cup All-Purpose Flour 1 ½ Cups Chicken Broth 1 Cup Whole Milk 2 Teaspoons Fresh Thyme Salt and Pepper to taste 3 Cups Cooked Turkey chopped leftover. Add the turkey sweet potatoes and cranberries and stir to coat. Stir until the frozen broccoli and peas are combined and dont remain in large clumps.
This Puff Pastry Turkey Pot Pie is an easy dinner recipe to use leftover turkey from the holidays and ingredients you can have on hand. In a large deep sided skillet melt butter and oil over medium heat. Preheat oven to 375 degrees F.
Bake at 400 degrees Fahrenheit for about 25-30 minutes or until the topping is an even golden brown. Creamy warm and so comforting this Puff Pastry Turkey Pot Pie is a fantastic Fall and Winter. As the pot pie bakes cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
Make the pot pie filling. Sprinkle with a small amount of salt. Cut 4-6 vents in the center of the crust.
Cut the puff pastry so that the corners will hand over the edge about 4-inch squares. Stir in the turkey and flour. Slice a few small vent holes in the puff pastry and brush the egg wash one beaten egg mixed with 1 tablespoon of water over the top of the puff pastry topping.
To make the filling melt butter in a large skillet over medium high heat. Bake the Puff Pastry for 15-20 minutes or until the tops are golden brown.
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