Turkey Pot Pie with Puff Pastry

Serves 24

Serving Size 290g (cut 6 x 4 in 12" x 20" hotel pan)

Cook Time 1 1/4 to 1 1/2 Hours

Ingredients

4.4lbs (2kg) 41187 Readyfoods Pulled Turkey Breast – Plain or 41471 Butterball Semi-Boneless Turkey Roast, cooked, diced if needed
3/4 cup (175 mL) Butter, melted
3 cups (750 mL) Carrots, fresh or frozen, diced
3 cups (750 mL) Celery, fresh, diced
2 cups (500 mL) Onion, diced
3/4 cup (175 mL) Flour, all purpose
4 cups (1 L) Chicken Broth, sodium-reduced preferred
4 cups (1 L) Milk, 2%
5 cups (1 L) Potatoes, diced
1 tbsp (15 mL) Thyme, dried
2 tsp (10 mL) Sage, dried
1/3 cup (100 mL) Parsley, fresh, chopped
1 tsp (5 mL) Salt
2 tsp (10 mL) Pepper
3 cups (750 mL) Green peas, frozen
1 sheet (350 g) Puff pastry sheet, frozen
1 Egg
1/4 cup (60 mL) Milk. 2%

Melt butter in large stock pot. Stir in carrots, celery, and onions. Saute for 5 minutes until softened.
Sprinkle with flour and stir to coat the vegetables. Cook for 2 to 3 minutes longer, stirring occasionally.
Slowly add chicken broth one cup at a time and stir until mixture thickens. Then add milk one cup at a time and continue to stir until mixture thickens. Reduce heat to simmer.
Add potatoes, herbs, salt and pepper. Simmer again for 10 minutes until potatoes soften.
Preheat oven to 400°F (200°C).
Thaw puff pastry sheet at room temperature. Using a rolling pin, roll pastry sheet to approximately 13”x21”.
Add cooked turkey and peas to vegetable mixture and stir.
Pour into a greased 2.5” deep 12’x20” hotel pan.
Place rolled puff pastry over the casserole mixture, and press the over-hang onto the sides of the pan.
Whisk egg and milk together and brush evenly over the puff pastry topping.
Cut slits in puff pastry to allow steam to escape.
Bake at 425°F (218°C) for 30 to 35 until pastry is golden brown.
Remove from oven and cut into 24 servings (cut 4 x 6).