Leftover Thanksgiving Turkey Pot Pie

By charlotteh371

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, diced
• 2/3 cup frozen corn kernels
• 1/2 cup frozen diced carrots
• 1/2 cup frozen peas
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 3/4 cup milk
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 cups chopped leftover Thanksgiving turkey
• 1 puff pastry sheet, cut into four 4 1/4-inch squares
• 1 large egg, beaten

Preparation

Step 1

Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.