For the past couple of weeks I have been more or less housebound. An awful cold/bronchitis not only has kept me in the house, but has kept me out of the kitchen as well.
The return of my taste buds, and my desire to get in the kitchen and make up for lost time are the best indicators that I am on the road to recovery.
Losing the ability to taste is one of those things we take for granted until we are reminded by a bad cold or flu what it is like to be without them.
So I was excited today to spend some time rambling around my still new to me kitchen cooking and tasting as I went along.
I made a turkey pot pie with some leftover turkey breast, and was able to use up that extra piece of puff pastry that was in the freezer as the topping.
There always seems to be carrots, celery, and onions in the fridge so that along with some frozen corn and peas all went into the filling for the pot pie.
A roux of butter and flour thickened some store bought chicken stock. I added a bit of home made turkey gravy from the freezer for some turkey flavor, and ended up with a delicious sauce to envelop the pieces of turkey and veggies.
Although I was hoping to serve the potpie for dinner the smell was so intoxicating my husband and I decided to have it for lunch.
That turned out to be a really good decision!
Turkey Pot Pie (makes one 9×13 pan)
1 egg
1 tablespoon water
5-6 cups cooked turkey, cut into large dice
2 tablespoons salted butter
1 cup chopped onions
1 cup sliced carrots
1 cup diced celery
2 cups chicken broth or stock
3 tablespoons of turkey gravy, optional
2 tablespoons butter
½ cup unbleached flour
Kosher salt to taste
Freshly ground black pepper to taste
½ of a 17.3 oz package (1 sheet) of Pepperidge Farm Puff Pastry, thawed according to pkg directions
2 -3 tablespoons fresh chopped parsley and thyme
Heat oven to 400 degrees.
Beat the egg and water in a small bowl to make the egg wash.
Saute the diced carrots, celery and onions in the 2 tablespoons of salted butter in a large skillet on medium heat til somewhat translucent.
Add the turkey to the veggies in the skillet. Turn the heat off.
In a 2 quart saucepan heat the 2 tablespoons butter over medium heat.
Add the ½ cup flour and cook for 3 minutes, stirring with a whisk.
Gradually stir in the chicken broth /stock.
Continue cooking until the mixture boils and thickens, about 5 minutes.
Season with salt and pepper.
Add the optional gravy to the mixture if using.
Pour over the turkey and vegetables.
Pour the mixture into a 13×9 inch baking pan.
Unfold the pastry sheet onto a lightly floured surface.
Roll the pastry into a 13×9 inch rectangle, and gently place over the filling, sealing the edges around the rim of the pan.
Brush the pastry with the egg wash and sprinkle the chopped fresh herbs on top.
Cut several silts in the top of the pastry to allow the steam to escape.
Bake in the preheated 400 degree oven for 25 minutes or until golden brown and bubbling hot.
Cool on a wire rack for 20 minutes before cutting.