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.

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

Preheat the oven to 450 degrees F.

Heat the butter over low heat in a heavy-bottomed pan, such as a Dutch oven.

Add the flour and whisk the two ingredients together, cooking until the mixture comes together and just begins to smell toasted.

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.

Add the onion powder and black pepper, and stir in the broth. Bring to a boil, reduce to a simmer and set aside.

Divide the turkey and vegetables among four oven-safe bowls. Top with the broth mixture to about 1/2 inch from the top.

Top each of the bowls with a square of puff pastry.

Whisk the egg with a drop of water and brush the pastry so it turns golden in the oven.

Bake for about 10 minutes, or until the pastry is puffed and golden brown.

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