turkey pot pie recipe puff pastry
Cut 3 slits into the top of the puff pastry. 1 small onion minced.
Turkey Pot Pie With A Puff Pastry Crust Fixed On Fresh Recipe Puff Pastry Crust Turkey Pot Pie Pot Pie
Season with salt and pepper to taste.
. Whisk in a few tablespoons of stock. Add the puff pastry shapes to the top of the filling and try to cover the whole top of the pie right to the edges. Bake until the pastry is golden brown on top about 15 to 20 minutes.
Salt and pepper to taste. Gradually whisk in chicken broth milk and thyme and cook whisking constantly until slightly thickened about 1-2 minutes. The cooked turkey will added and everything will be poured into the bottom puff pastry crust.
Bake in a 375 degree oven for 15 or 20 minutes or until it starts to brown. 1 recipe pastry for a 10 inch double crust pie. Cut 4-6 vents in the center of the crust.
Make the pot pie filling. 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 1 teaspoon of thyme salt and pepper.
Bake the Puff Pastry for 15-20 minutes or until the tops are golden brown. 1 teaspoon dried oregano. Trim any excess pastry.
Use a pie dish 9-inch cast iron pan or 9x9-inch casserole dish. Divide the filling evenly into the ramekins. Whisk together the egg and 1 tbsp water then brush the egg wash over the pastry strips.
Shortcut recipe using frozen pie crusts and puff pastry dough. Cut the puff pastry so that the corners will hand over the edge about 4-inch squares. Sprinkle some sea salt on top.
Cooked turkey celery carrots onions and potatoes in a creamy homemade sauce are baked in flaky pastry in this classic pot pie recipe. It needs to thaw a little. 3 tablespoons dried parsley.
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. Place pastry over turkey mixture in each ramekin. When incorporated continue to slowly whisk in the.
First preheat your oven to 375F and grease a 2-quart casserole dish with non-stick cooking spray. 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. Youre just looking for the puff pastry to cover the dish and a little overhang is ok.
Add the top crust brush with egg wash and bake. Sprinkle in the flour and cook whisking about 1 minute. Sprinkle with a small amount of salt.
Add about 1 tablespoon of water to the beaten egg and brush the top of the crust so that it is generously coated. Cut a hole for ventilation in the middle of the pie. 2 stalks celery chopped.
Next place a large skillet over medium heat. Stir in turkey peas and carrots and green beans. Preheat oven to 400.
Cut 4 circles out of puff pastry sheet using outer edge of ramekin as a guide. Brush with egg wash and bake at 400 degrees for 30-40 minutes. 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.
Place the puff pastry sheet on top of the filling. Cut the puff pastry so its large enough to fit in the pan or slightly overhanging the edges. Melt the butter in the pan and then add diced onion.
Spoon into four 10-oz. Add in the garlic and cook for 2 minutes stirring. Blend egg and water.
While the puff pastry bakes to a golden brown in the oven youll sauté the vegetables and make the gravy. 2 cubes chicken bouillon. Unfold pastry and roll out until its slightly bigger than the pie pan.
As the pot pie bakes cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet. 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. Bake in the preheated oven for 25-30 minutes or.
Weave the strips of puff pastry over the turkey pot pie filling. Lightly flour a work surface. Pour the filling of the pot pie into a 2-quart dish and top with lightly rolled out puff pastry.
Larger one pan turkey pot pies. Place filling in pie pan and cover with pastry trimming the overhang and sealing the edges. In a Dutch oven over low heat melt the butter.
Add in the flour and use a whisk scraping any of the yummy pieces off of the bottom of the pan. Stir until the frozen broccoli and peas are combined and dont remain in large clumps. Once all ingredients are cooked top the individual pot pies with a square of Puff Pastry and enjoy.
Additionally go ahead and remove the puff pastry from your freezer. Melt butter and sauté onion celery and carrots till soft 8-10 minutes. A mouth-watering pot pie made with either leftover turkey or chunks of chicken breast.
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