Turkey Pot Pie

Recipe courtesy of “Family Table by Robert Irvine” on behalf of the Food Marketing Institute Foundation
Serves: 4

2 tablespoons butter
1 Spanish white onion, chopped
2 celery ribs, medium diced
3 carrots, small diced
3 cups cooked, shredded turkey (dark meat preferred)
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
4 tablespoons all-purpose flour
4 cups turkey stock (or leftover gravy)
2 potatoes, peeled and medium diced
1 square prepared puff pastry
1 egg, beaten

Heat oven to 375 F.

In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes.

Add turkey and cook 4 minutes. Add tarragon, parsley and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.

Pour filling into pie pan and top with pastry. Brush pastry with egg.

Bake pie 20-30 minutes, or until crust is golden brown.

Photos courtesy of “Family Table by Robert Irvine”

Source: Food Marketing Institute Foundation