Turkey Pot Pie

So, you've got leftover turkey. Here's a great way to use it up. And if you're exhausted from all the cooking you've done the last couple of days, just hang on to this recipe and substitute chicken later. The puff pastry is a special toasty touch. It's delicious comfort food for a cold winter night. It's best made in individual servings, but you can try in a pie plate or baking dish if needs be.

Turkey Pot Pie
Puff pastry (You can buy in freezer section at grocery.)
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
(If you want to get exotic, add 1 1/2 cups of diced fennel bulb.)
Salt and freshly ground black pepper to taste
6 tablespoons flour
2 cups chicken stock or broth
1 cup half-and-half or milk
1 cup peeled and diced potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup frozen green peas, defrosted
2 cups shredded cooked turkey (or chicken), white and dark meat
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon rubbed sage

Preheat the oven to 400 degrees.

Spray individual ramekins or baking dishes with cooking spray. Cut puff pastry to fit dishes with 1 inch overhang.

Heat the butter in a large saute pan over medium-high heat. Add the onions and celery (and fennel if desired), season with salt and pepper, and cook, stirring, for 2 minutes.

Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes.

Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper.

Stir in the potatoes, carrots, peas, turkey (or chicken), parsley and sage, season with salt and pepper, and mix well.

Pour the filling into the prepared ramekins. Place the puff pastry on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Place on a baking sheet and bake until the crust is golden brown and crusty, 15 to 20 minutes. Let cool for 5 minutes before serving.

Note: I experimented with this one as I developed the recipe. In one small pie, I added fennel seed. Nope...way to much licorice taste. (Although I DO like the addition of the diced fennel in the initial step. It adds a nice complexity of flavor.) I also cut back the amount of sage to the 1/2 teaspoon I give here. A little goes a long way. And you can actually leave it out if you want to.

Wine Pairing: We opened a bottle of Sebastiani Chardonnay. It has an extra kick of buttery oak that stands up to this hearty recipe.