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“Not a standard turkey sandwich, please, I'm tired of that stuff. I want latkes and soup, I just can't get enough!” So as she prepared for her guests to arrive, the cook dreamed of a meal made of turkey pot pie.
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Thanksgiving came, and the family sat down. They gobbled up the food, threatening to leave nothing around. “Eat green beans, eat yams, eat macaroni and cheese! Eat pies, eat biscuits, but leave some turkey, please!”
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As the dishes were done, a sigh of relief – plenty left over, as long as there's no midnight thief. And I heard her exclaim as she hid her favorites from sight -- Happy Thanksgiving to all, and to all, may leftovers delight!
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Personal Turkey Pot Pies
Serves 4
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Ingredients
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2 tablespoons unsalted butter
1 small white onion, minced
2 tablespoons garlic
2 stalks celery, sliced
2 medium carrots, diced
5 tablespoons all-purpose flour
2 cups chicken oth
1 cup green peas
2 cups cooked turkey, diced
Salt and pepper, to taste
1 sheet puff pastry
1 egg, beaten
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Directions
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Melt the butter over medium-high heat in a large skillet. Add the onion, celery, and carrots, and cook until the onion is translucent. Add the garlic and cook until golden own. Whisk in the flour and stir for one minute, and then gradually add the chicken oth. Keep stirring until the mixture is incorporated, and then let it come to a boil. Reduce the heat to a simmer. Stir in the peas and turkey, and season the mixture with salt and pepper.
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Preheat the oven to 375 degrees. Divide the filling between four 8-ounce ramekins. Cut out four rounds from the puff pastry to fit over the ramekins, and cut a small X in the center of each to allow steam to escape. Brush the pastry with the beaten egg. Bake for 30 to 40 minutes until the crust is golden- own.
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