Turkey Pot Pie

Approx 45m cook time, 1/2 hour prep time.

Thaw 1 sheet of puff pastry per four bowls. Can thaw sandwiched between trays for quick use ~ 1hr.

Use 1 egg for wash.

Prep From breast meat leftovers, can use thigh meat too.

Use onion soup bowls or crocks to measure quantities required, and fill each one to the brim with separate ingredients.

Per ~350ml Onion soup bowl

1 TBL {14 g}

butter

1/2 cup {120 g}

stock

1/2 cup {122 g}

milk full fat

5 tsp {13 g}

flour

bowl heaping bowl of ingredient, such as turkey, carrots, celery, onions, peas, corn cut into 1 cm pieces

Ratio to use for veggies.

Turkey:8

Carrots ,Peas & Corn:4

Onions:2

Celery:1

Cut veggies and turkey breast in 1 cm chunks.

Prepare pastry by cutting rounds and shapes, optionally brush with egg.

Bake pastry in sheet pan for 10-15 minutes at 375F/190C., meanwhile…

Saute carrots in all of butter for 5 minutes over low-medium heat

Meanwhile… Mix diary and stock, add thyme and bay leaf if desired.

Microwave on high 1 minute for each cup of liquid.

In a large wide fryer or dutch oven, over medium- low heat, melt butter and …

Slowly Add hot milk/stock mixture.

Sprinkle 1 T of flour at a time to thicken more if necessary, bringing to a boil for a 1 minute each time to gauage amount of thickening required.

Add corn and peas, turkey. Heat until bubbly.

Fill bowls and top with already baked Pastry. Serve.

Note	Make ahead note If filling is cold bake in 30-45m 350F/176C oven with pastry to ensure filling is warmed through.

Note	2016-09-22 Bake pastry separately.