Using frozen puff pastry makes this turkey pot pie so easy peasy, you can make it on a weeknight. It does involve a bechamel, but don’t all the best recipes involve a bechamel?
Turkey Pot Pie
Classic Turkey Pot Pie
Ingredients
For the bechamel:
3 C whole milk
1/2 t ground pepper
1 small bay leaf
3 T butter
3 T flour
For the filling:
1 small onion, peeled and chopped
1 cup carrots, peeled and chopped
1 C celery, chopped
1 clove garlic, minced
2 C of cooked turkey, chopped
For the pie:
Frozen puff pastry
Instructions
Take the puff pastry out to thaw
For the bechamel:
In a small pot, over medium heat, warm the milk, bay leaf, pepper and nutmeg
In a separate pot, melt butter then add flour, stirring constantly
Let it cook a minute or two then slowly add warmed milk, whisking constantly so no lumps appear
Bring to a boil, whisking constantly and then turn it down and let it simmer a bit until thickened
Remove bay leaf
For the filling:
In a Dutch Oven or large skillet, melt butter, add carrots and onions, saute on medium for about 5 minutes
Add celery and garlic and saute for about 10 minutes or until carrots soften
Add bechamel to vegetables and heat through
For the pie:
Lightly flour a work surface
Unfold pastry and roll out until it’s slightly bigger than the pie pan
Place filling in pie pan and cover with pastry, trimming the overhang and sealing the edges
Cut a hole for ventilation in the middle of the pie
Bake in a 375 degree oven for 15 or 20 minutes or until it starts to brown
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