Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons butter
  • 2 large carrots (peeled and diced)
  • 2 medium gold potatoes (diced)
  • 1/2 medium onion (finely diced)
  • 1 rib celery (diced)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 tablespoons all purpose flour
  • 2 cups leftover cooked turkey (about 280g or 1/2 lb)
  • 1 1/2 cups low sodium chicken broth
  • 1 cup frozen peas
  • 1 sheet puff pastry ((thawed if frozen))
  • 1 egg
  • 1 tablespoon water

Instruction

  • In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
  • Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
  • Stir in flour until no white can be seen.
  • Add turkey, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings.
  • Pour into a lightly greased pie plate and top with puff pastry. Trim puff pastry along the inside of the pie plate or dish you are using -- this is important for even cooking!
  • Whisk together egg and water and brush over top of puff pastry (not all of it will be used -- this step can be omitted).
  • Bake at 400 degrees F for 30-40 minutes, until puff pastry is golden brown. Serve.