How to make turkey pot pie

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Turkey pot pie is a fantastic way to use up leftover turkey. If you use store-bought puff pastry, it means that this recipe comes together in less than an hour. Of course, that doesn't mean that it's lacking in flavor.
For this dish, you'll make a lightly seasoned flour-thickened sauce that will serve as the base of the pie. Add to that some frozen veggies and previously-cooked turkey and – believe it or not – dinner will be on the table. If you don't have leftover turkey, you can easily use leftover chicken or cook ground turkey to add to the pie.
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Turkey pot pie
Servings: 4
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Ingredients
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1/2 teaspoon onion powder
1/4 teaspoon black pepper
3 cups chicken or turkey broth
1 cup cooked turkey, shredded or chopped
3/4 cups frozen carrots and peas (mix), thawed
1 puff pastry from frozen (thawed), cut into four squares
1 egg yolk
Directions
Preheat the oven to 450 degrees F.
Heat the butter over low heat in a heavy-bottomed pan, such as a Dutch oven.
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Add the flour and whisk the two ingredients together, cooking until the mixture comes together and just begins to smell toasted.
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Add about a quarter cupful of milk, whisking continuously. Add the rest of the milk bit by bit, whisking as you do, until the sauce thickens.
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Add the onion powder and black pepper, and stir in the broth. Bring to a boil, reduce to a simmer and set aside.
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Divide the turkey and vegetables among four oven-safe bowls. Top with the broth mixture to about 1/2 inch from the top.
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Top each of the bowls with a square of puff pastry.
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Whisk the egg with a drop of water and brush the pastry so it turns golden in the oven.
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Bake for about 10 minutes, or until the pastry is puffed and golden brown.
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