First, the obvious problem. That's puff pastry on the top of that turkey pot pie, and frankly, it didn't puff. Maybe the moist vegetables beneath it's crusty shell kept it from puffing. In any case, I am willing to post this turkey pot pie because it was an impromptu and resounding success at our post-Thanksgiving table.
I made two versions: Turkey (to use our leftovers) and Vegan (for my vegan son).
Here's what I did:
First, I cut up and steamed some carrots, green beans, and chunks of Hubbard squash.
While the vegetables par-cooked, I made both a vegetable-broth roux (olive oil cooked with flour and vegie broth) and a chicken broth roux. I added chopped onions and seasoning to the roux, and more broth, so as to make a gravy. Then I added frozen peas and corn, mushrooms, and finally the par-cooked vegetables. I added chopped turkey meat to the turkey pot.
I ladeled the mixtures into oven-safe bowls for hearty individual servings.
Meanwhile I had puff pastry which had been thawing on the counter. Was it thawed enough? I don't know, but I was able to easily break it apart and cover most of the bowls.
Then I popped the bowls into the oven at 400 degrees for 20 minutes.
Big hit with the family, especially our vegan son. Sometimes impromptu dishes turn out the best.
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