Although we ate most of the turkey in burritos and on sandwiches we still had some left. Patrick has been talking about making pot pies for awhile now so I decided this was a great way to use up the rest of the turkey. We really enjoyed this and it is sure to become and after Thanksgiving tradition in our house.
Turkey (or Chicken) Pot Pies
4 tablespoons unsalted butter
1 medium onion, diced
1 large carrot, diced
1/2 cup all-purpose flour, plus more for work surface
kosher salt and freshly-ground pepper
4 cups low-sodium chicken broth (or, if you have it, homemade turkey (or chicken) stock)
3 cups cooked turkey (or chicken), cut or shredded into bite-sized pieces
1 cup frozen peas
1 1/2 teaspoons fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk
In a medium sauce pan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in turkey (or chicken), peas and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 1/8-inch thickness. Cut into four equal squares, one inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top pot pies with pastry and brush with egg wash. Refrigerate 15 minutes.
Bake until pastry is deep golden and juices are bubbling, about 35 minutes.
Source: The Kitchen Sink