Ingredients - Frozen Puff Pastry Dough - Extra Virgin Olive Oil - Veggies: Scallions, Garlic, Carrots, Celery, Zucchini - Sauce: Butter, All Purpose Flour, Chicken Stock/Broth, Half and Half/milk - Cooked Turkey, shredded - Fresh Herbs: Sage and Thyme - Egg - Salt and Ground black pepper
1
To preheated pot, add olive oil, diced carrots, diced celery, garlic, and sliced scallions. Stir to coat with oil and cook for 3 minutes. Add the zucchini.
2
Add the butter and stir to melt, then add the flour and stir again to combine with the butter and coat the carrots and scallions.
3
Add the broth, stirring so that the roux mixes smoothly with it. Simmer for 3-4 minutes. Add the half and half (or milk) and stir to combine.
4
Add the herbs and then the turkey. Mix to combine. Taste for seasoning and add a pinch of salt and pepper as needed.
5
Pour the filling of the pot pie into a 2-quart casserole dish and let cool, so it is not steaming, about 30 minutes to overnight in the fridge.
6
Remove puff pastry from fridge. Gently roll out on floured surface. Lay the pastry over the casserole dish. Press the edges and fold any excess dough over the edge. Brush top with egg wash. Cut 3-4 slits into the top.
Bake 25 minutes at 400 F degrees, then lower the heat to 350 and bake for another 30-35 minutes. Let rest for 10 minutes.