- 8
Ingredients
- 8 Tbsp butter
- 1 onion, diced
- 10 Tbsp all-purpose flour
- 3 cups heavy cream
- 2 cups chicken or turkey stock
- 1/8 tsp ground nutmeg
- 1/2 tsp Worcestershire sauce
- 3 Tbsp sherry
- 1/8 tsp cayenne
- 1/4 tsp smoked paprika (optional)
- 3 tsp salt
- 1 tsp black pepper
- 1 Tbsp chopped fresh thyme
- 2 lb pulled turkey meat
- 5 slices cooked bacon, diced
- 2 andouille sausage, medium dice
- 1/2 cup grated Parmesan
- 1 cup cooked orzo
- 1/2 cup peas
- 1 sheet frozen puff pastry
- 1 egg
Preparation
Step 1
In a large, heavy-bottomed sauce pot on medium heat, melt the butter and add the onion. Sauté until the onion is softened and translucent. Whisk in the flour and then the heavy cream. Simmer on medium heat until thickened, whisking frequently to prevent it from sticking on the bottom of the sauce pot. Whisk in the stock. Add nutmeg, Worcestershire sauce, sherry, cayenne, smoked paprika, salt, pepper, and thyme. Stir.
Put the turkey, bacon, sausage, and Parmesan into the sauce pot. Bring to a simmer and check for seasoning, adding more salt and pepper if needed or to desired taste. Remove from the stove, and stir in the orzo and peas.
Pour the mixture into a 13" x 9" baking dish.
Preheat the oven to 375°F. Take the puff pastry from the freezer and let it soften at room temperature for about 5 minutes.
Trim the puff pastry to fit inside the baking dish, covering the top of the turkey mixture.
In a bowl, whisk the egg with 2 Tbsp water to make the egg wash. Brush the egg wash over the entire puff pastry.
Bake for approximately 45–60 minutes, until the turkey filling is bubbling around the edges and the puff pastry is nicely golden brown. Remove from the oven and let stand for 5–10 minutes before serving.
To Make Ahead:
Make the pot pie up until baking. Cover tightly in plastic wrap and refrigerate or freeze until ready to bake.
To Bake from Frozen:
Remove the pot pie from the freezer. Thaw in the refrigerator for at least 2 hours, remove plastic wrap, and bake according to the directions above.