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With a crown of butery puff pastry, this savory stew walks the line between homey and elegant.


LEFTOVER TURKEY POT PIES Prep: 30 min | Total: 1 hour 10 min | Serves: 4


4 Tbsp unsalted butter 1 small onion, chopped 2 medium carrots, peeled and thinly sliced 1 rib celery, thinly sliced Kosher salt and pepper 4 Tbsp all-purpose flour


2½ cups chicken or turkey broth, warmed ¼ cup heavy cream ¾ tsp dried thyme


1½ cups cooked, shredded, skinless turkey meat ½ cup frozen peas 2 Tbsp chopped parsley 1 sheet frozen puff pastry, thawed 1 large egg


14 | NOVEMBER 30, 2014 © PARADE Publications 2014. All rights reserved


Preheat oven to 375°F. Line a rimmed baking sheet with foil.


1


Warm butter in a large saucepan over medium heat. Add onion, carrot and celery, sprinkle with salt and pepper, and cook, stirring occa- sionally, until tender but not browned, 10 minutes.


2 3 TURKEY PIE


Sprinkle flour over vegetables and cook 3 minutes,


stirring frequently. Whisk in broth and cream. Add thyme. Bring to a simmer, then reduce heat to medium-low and simmer about 8 min- utes, until mixture is thickened. Taste and season with salt and pepper.


4 5


6


Remove from heat; stir in turkey, peas and parsley. Divide mixture among four 8-oz ramekins. Place on baking sheet.


Place puff pastry on a lightly floured work surface.


Slice into four 4-inch squares, and place over ramekins. In a small bowl, whisk egg with 1 Tbsp wa- ter. Brush pastry with egg mixture.


Bake until pastry is deep gold and filling bubbles, about 35 minutes. Let stand 5 minutes; serve.


PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL


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