Turkey Pot Pie with Puff Pastry Rounds

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DELICIOUS

Description

Executive Chef Dedric McGhee

Ingredients

4 Cups: COOKED Or PULLED TURKEY, Cut Into Large Dice
1/2 Cup: Flour
1/2 Cup: Oil
1: Yellow Onion, Finely Diced
1 Cup: Finely Diced Carrots
1 Cup: Finely Diced Celery
2 Cups: Cooked/Blanched Green Beans, Cut Into 1-Inch Pieces
2: Small Summer Squash, Diced
1 Quart: TURKEY STOCK
1 Tablespoon: Dried Thyme Leaves
To Taste: Salt And Freshly Ground Black Pepper
2 Sheets (10" X 15"): Puff Pastry Dough, Thawed
As Needed: Fresh Herbs For Garnish

Directions

1
PRE-PREP: Coat diced turkey with flour.
2
Heat cooking oil, add turkey and onions and sauté until flour browns.
3
Add all other vegetables, stock and thyme; simmer for 20 minutes. Adjust seasoning.
4
Cover and chill. Hold for service.
5
PUFF PASTRY ROUNDS: Preheat oven according to puff pastry directions.
6
Cut the puff pastry into 3 to 3-1/2-inch circles. Bake puff pastry according to the package directions.
7
SERVICE: Reheat turkey mixture to 165 degrees F.
8
To serve, place hot turkey mixture in shallow pasta bowls and top with cooked puff pastry circles. Garnish with fresh herbs.