Pot Pie With Puff Pastry
Use your leftover turkey or chicken. Since this was right after Thanksgiving I used turkey.
Ingredients
- 4 cups turkey or chicken broth see above
- 1 cups diced potatoes
- 1/3 cup diced celery
- 1/3 cup diced onion
- 1/2 cup diced celery root optional
- 1 tsp chopped fresh rosemary
- 2 cups chopped cooked turkey or chicken
- 1/3 cup butter
- 1/3 cup flour
- 3/4 cup 1/2 and 1/2
- salt and pepper to taste
- 1 package of puff pastry sheets this is enough for 5 sixteen ounce bowls
- 1 egg beaten
Instructions
- add the first six ingredients in a pot and boil until the potatoes are barely tender
- melt butter in a second pot then make a roux with the flour
- pour the stock and vegetables over the roux and stir
- add 1/2 and 1/2 and simmer until thickened. Stir so it doesn't burn on the bottom
- add salt and pepper to taste.
For Puffed up crust
- cut puff pastry in a square slightly larger than the bowl. You will need to combine scraps and roll out again. Flour surface as needed to roll. You should have five or six squares. Roll each square so they are are about 1/2 in longer on each side.
- preheat oven to 400. Brush the top 3/4 of an inch of the bowl with egg. Ladle 10 ounces of the hot filling into the bowl and cover with puff pastry making sure it is sealed well. Quickly brush with egg and immediately put in the oven on a sheet pan. It is best to do them one at a time.
- The trick is to use hot filling and leave some space between the filling and the puff pastry so the hot air will expand and push up the crust. It is best to do one at a time so the filling doesn't warm the puff pastry to much before it gets in the oven.
Make Ahead
- let the filling totally cool down in the then cover with the puff pastry (same as above, seal with egg and brush with egg). You can keep it in the fridge until you are ready. Heat oven to 300 degrees and cook until pastry is brown about 40 minutes.