Turkey Pot Pie

Ingredients:

• 2 cups cooked leftover turkey, shredded or cubed

• 1 sheet puff pastry, thawed

• 1 cup frozen peas and carrots

• 1/2 cup diced onion

• 1/2 cup diced celery

• 1/2 cups mushrooms chopped

• 2 cloves garlic

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 1 1/2 cups turkey or chicken broth

• 1/2 cup whole milk or cream

• 1/2 tsp dried thyme

• 1/2 tsp dried, crushed rosemary

• Salt and pepper to taste

• 1 egg (beaten, for egg wash)

Instructions:

1. Preheat oven to 375°F.

2. In a large skillet, melt butter over medium heat. Add onions carrots, mushrooms, garlic, and celery, sautéing until softened, about 5 minutes. Stir in flour, cooking for 1 minute to create a roux.

3. Gradually whisk in the broth and milk, cooking until thickened. Add thyme, rosemary, salt, and pepper.

4. Shut off the heat and stir in the peas and turkey.

5. Transfer the turkey mixture to a pie dish. Roll out the puff pastry and lay it over the top, trimming the excess.

6. Brush the pastry with the beaten egg. Cut a few small slits in the pastry for ventilation.

7. Bake for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling.

8. Let it cool slightly before serving.