Ingredients

The following ingredients have 6 Servings
  • 2 sheets puff pastry (thawed)
  • 1/3 cup butter
  • 1 large yellow onion (chopped)
  • 2 stalks celery (small dice)
  • 2 large carrots (peeled and cubed)
  • 1 large Russet potato (peeled and cubed)
  • 1/3 cup all purpose flour
  • 3 cups chicken stock
  • 1 cup dry white wine (See Note 1)
  • 1 tbsp dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/2 tsp white pepper
  • 3 cups cooked turkey meat (cubed or shredded)
  • 1 cup peas (cooked or frozen)
  • 1/4 cup chopped fresh parsley
  • 1 egg (whisked with 1 tsp water, for egg wash)

Instruction

  • Set oven to 400°F.Grease the inside of a 9x9” casserole dish. On a lightly floured surface, roll the pastry sheet into a 12-inch square. Gently press the pastry dough in and up sides of dish. Trim the excess pastry. Using a fork, prick the pastry thoroughly. Place a sheet of aluminum foil against the surface of the pastry and cover sides so they don’t over cook and burn. Bake for 20 minutes. Remove dish from oven and remove the aluminum foil, then place an empty baking sheet into the oven to preheat.
  • Heat butter in a large skillet over medium heat, then add onions, celery, carrots and potatoes. Sauté for 5 minutes, or until the vegetables are tender-crisp and slightly browned. Sprinkle flour over vegetables, stir and cook for another 4 minutes. Slowly whisk in the stock and wine, cooking until the mixture bubbles and thickens.
  • Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley.
  • Spoon the chicken vegetable mixture into the the baked bottom crust. Top with remaining puff pastry sheet, or cut into strips to create lattice crust (See Note 2) Place the turkey casserole onto a baking sheet and bake for 30-35 minutes or until the filling is hot and bubbling and the pastry is golden brown.