- 2 cups chicken broth
- ¼ cup heavy cream, plus more for brushing on the pastry
- 2 tsp. cornstarch mixed with 1 T. cold water
- 2 cups leftover turkey
- 1 lb. frozen mixed vegetables
- 1 sheet puff pastry thawed but still cold
Preheat the oven to 400° F.
In a 10 inch cast iron skillet over medium-high heat, combine the broth and cream. Whisk gently until the mixture reachesa low boil. Add the cornstarch and cold water mixture and whisk constantly until thickened. Reduce the heat to medium-low and add the turkey and frozen vegetables and cook 2-3 minutes more, until the mixture is slightly thickened and the meat and vegetables mostly warm.
Remove the skillet from the heat and top with the sheet of puff pastry. It should cover most of the surface and doesn't need to cover it completely. You do not need to worry about trimming the edges - it will all puff up nicely in the end.
Brush the top of the puff pastry lightly with a bit of heavy cream.
Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling bubbles around the edges.
Cool the pot pie for 10-15 minutes before serving, making sure every serving includes both fillings and crust.
- Yields: 4-6 servings
- Preparation Time: About 1 hour (includes prep, baking, and resting times)