I hope y’all had a great Thanksgiving! I spent the holiday with my family in Fredericksburg and it was a blast as always. We had a bowling tournament, watched a lot of football, drank and ate until our hearts were content! Now my mom, dad, sister and I are heading to the YO Ranch for a weekend of relaxation and deer hunting.
After a big day of eating and indulging I’m sure the last thing you want is more turkey, but this root vegetable turkey pot pie is perfect for those turkey leftovers.
What you’ll need: 2 Tbsp unsalted butter, 1 yellow onion- finely chopped, 1 celery rib, 2 carrots, 2 parsnips, 1 turnip, 1-2 cups peas, 2 garlic cloves, 2 Tbsp flour, 1 3/4 cup low sodium chicken stock, 3/4 cup whole milk, 3/4 cup heavy cream, 3 bushes of fresh thyme- picked and minced, 1 pound turkey meat (about 3 1/2 cups) 1 large egg, 1 14-16 oz packaged frozen puff pastry- thawed but chilled.
This recipe is super easy, so after a day full of cooking this will be perfect.
Start by preheating the oven to 400 degrees. In a cast iron skillet melt the butter over medium heat. Then add the onion, celery, carrots, turnip, parsnips, peas, garlic and cook stirring occasionally for about 10 minutes, or until the vegetables are tender. Sprinkle in the flour and stir well for 1 minute to cook the flour but not to brown it, this will act as your thickening agent. Raise the heat to medium high and stir in broth, milk, cream and thyme. Let this simmer for about 5 minutes. Remove from the heat and stir in the cooked turkey and season with S&P.
In a small bowl, mix the egg with a little splash of milk with a fork to comine. Roll the pastry on a lightly floured counter into a 13 inch square. Brush the egg mixture around the edges of the pastry and lay it over the pan and gently press the edges to the sides of the pan. Brush some of the egg wash over the pastry and transfer the pan to the oven. Bake for about 30 minutes or until the topping is golden brown.
Let it cool slightly and then serve it up!