Le Cordon Bleu chef Kyle Reynolds shows us how to make a delicious Turkey Pot Pie.
Chef Kyle Reynolds delicious Turkey Pot Pie.
Leftover Turkey Pot Pie
2 C leftover turkey, diced or shredded
½ C onion, diced and cooked
½ c carrot
½ C celery
½ C peas, frozen
2 ½ C gravy
2 tsp minced rosemary
16 oz pie dough or puff pastry sheets
1 tsp water
Preheat an oven to 375F. Combine the turkey, onion, carrots, celery, peas, gravy, and rosemary. Fill a casserole or a large souffle dish with the mixture. Roll out the pie dough to cover the top of the dish or place puff pastry sheets over the top of the container. Whisk together the egg and water in a small bowl. Brush the top of the dough with the egg and water mixture. Using a knife, cut small slits in the top of the dough. Place the pot pie in the preheated oven and bake for approximately 30 to 40 minutes, or until golden brown. Allow to cool slightly before serving.