Turkey Pot Pie with Puff Pastry Crust

🧂 Ingredients

• 2 packages refrigerated puff pastry dough

  (about 13.5 oz each)
• 2 tbsp butter

  (or olive oil)
• 2 cups diced onion
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups diced mushrooms
• 1 tsp salt

  (or more to taste)
• 1 tsp black pepper
• 1 tsp Trader Joe's Everything But the Leftovers Seasoning Blend

  (see notes for substitution)
• 1 tsp Trader Joe's Umami Seasoning Blend

  (see notes for substitution)
• ½ cup all-purpose flour
• 2 cups chicken broth

  (or more if needed)
• 1 cup whole milk

  (or half and half)
• 2 cups leftover cooked turkey

  (shredded into bite-sized pieces)
• 1 cup frozen peas
• 1 large egg

Instructions

• 1 Preheat the oven to 425°F. Unroll one of the pie crusts into a 9×13 baking dish,
  pressing it into the corners and up the sides before cutting off any excess.
  Poke it a few times with a fork. Bake for 15 minutes, then remove from the oven
  and set aside.
• 2 Meanwhile, heat a large pot or Dutch oven over medium heat. Add butter, then add
  onion, carrots, celery, and mushrooms. Sauté until fork tender, stirring
  occasionally.
• 3 Add seasoning (salt, pepper, leftovers seasoning, umami seasoning) and flour to
  the pot. Stir and continue cooking until the flour is evenly incorporated into
  the vegetables and toasted. (The mixture will look thick at this point – that's
  what you want!)
• 4 Add broth, scraping any stuck on bits from the bottom of the pot and stirring to
  break up any remaining lumps of flour. Add a bit of extra broth if the mixture
  looks too thick. Continue simmering until the mixture looks like a very thick
  stew. (It shouldn't be watery or soupy.)
• 5 Reduce the heat to low and add in milk, turkey, and frozen peas. Stir to
  incorporate, then remove from the heat. Taste and adjust seasoning as needed.
• 6 Pour the filling mixture onto the par-baked crust inside the baking dish. (The
  baking dish shouldn't be overflowing. If it is, leave out a bit of the filling.)
• 7 Unroll the other pie crust and cover the baking dish with it. Cut off any excess
  and crimp the edges with a fork. Poke the surface a few times with a fork to
  create vents for steam.
• 8 Make an egg wash by whisking together one egg and 2 tablespoons of water. Brush
  the pie crust with a thin and even layer of the egg wash.
• 9 Bake at 425°F for 30 minutes or until the crust is golden brown. Serve
  immediately or refrigerate and enjoy as leftovers!

Nutrition Info