Ingredients
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2 tbsp butter
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2 tbsp flour
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2 cups chicken stock
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2 cups cooked turkey, shredded
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1 (16 oz) bag frozen mixed vegetables
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1 (17.3 oz) pkg puff pastry sheets
Steps
1
Preheat the oven to 425°F. In a large saucepan, melt the butter. Stir in the flour and cook for 2 min. Gradually whisk in the chicken stock and stir until sauce thickens, about 3 min. Add the shredded turkey and frozen vegetables and simmer 3 min. Remove from heat.
2
Spoon the turkey and vegetables into a greased 8x8-inch casserole dish. Drape the puff pastry sheet over the filling and fold edges under to fit. Crimp the edges and cut 2 or more vents in the center of the crust. Set on a baking sheet and cook on the center rack for 20 min., or until pastry is golden brown and filling begins to bubble.
Tips
To make this pastry really shine, beat 1 egg with 1 tbsp water and brush the mixture onto the pot pie’s crust before baking.