Turkey Pot Pie with Puff Pastry Crust
- Yield 6 servings
Turkey Pot Pie's a snap when you use puff pastry as the top crust.
- 3 cups milk (whole, low-fat or fat-free)
- 5 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 6 cups chopped turkey meat
- 1 pound frozen mixed vegetables
- 1 (17-ounce) box frozen puffed pastry, thawed
- Preheat oven to 375F. Place milk in a large saucepan, set over medium heat, and whisk in flour until dissolved. Continue whisking over heat until thick and bubbling.
- Whisk in Worcestershire sauce, mustard, thyme, onion powder, salt and pepper. Cook, whisking constantly, 1 minute. Stir in turkey and vegetables; pour into a 13-by-9-inch baking dish.
- Cover top of casserole with 2 sheets of puff pastry placed end-to-end and overlapped slightly in the middle; trim off any excess that hangs over edges. If desired, cut excess dough into patterns or designs with cookie cutters and lay on top of pastry.
- Bake about 50 minutes or until top is browned and puffed and filling is bubbling. Let stand at room temperature 5 minutes before serving.
Recipe by Bruce Weinstein and Mark Scarbrough