“The meaning of life” Turkey Pot Pie

I have found the meaning to life, and it is turkey pot pie! That’s right, this answer may seem a little unexpected but have faith! There is thyme, rosemary, and cheese, yes cheese, in the sauce! It’s oh so perfect for all that leftover turkey taking up valuable fridge space.

This recipe is:

• Packed full of comfort.
• A helpful way to use up leftovers eliminating waste.
• Extra creamy because there is cheese in the sauce.
• Full of fall flavor thanks to our nifty coin purse filled with herbs.
• Easy to make!
• Can be made with chicken or turkey.
• The meaning of life!

First, we sauté our veggies in butter, then add flour to create a roux, ensuring that our sauce is nice and thick. Next add some half and half, broth, and tangy shredded Parmesan cheese. Then we add the meat, and finally, we add our cheesecloth coin purse filled with herbs to the mix and simmer until the sauce picks up all the herby goodness.

After that, simply add your mixture to a pie crust, top with puff pastry, and bake! Then you, my dear friend, have a dinner that’s delicious and helps to repurpose costly Thanksgiving ingredients!

It really is that easy!

Happy Thanksgiving friends! Don’t forget to leave me a comment below! I would love to see what you all make, share your makes on Instagram and tag them #blissmakes.

Happy Making!
Kristin

Turkey Pot Pie

Print Recipe

I have found the meaning of life and it is turkey pot pie! There is thyme, rosemary, and cheese, yes cheese, in this recipe's sauce!

Turkey Pot Pie Print Recipe I have found the meaning of life and it is turkey pot pie! There is thyme, rosemary, and cheese, yes cheese, in this recipe's sauce!

Ingredients

• 2 cups Chicken broth
• 1 1/2 cups Shredded turkey meat
• 1 cup Half and half
• 1/2 cup Parmesan cheese
• 1/3 cup All-purpose flour
• 2 Tablespoons butter
• 3 Celery stalks chopped
• 12 Button mushrooms chopped
• 1/2 cup Frozen pearl onions
• 10 Baby carrots medium-diced
• 3 Thyme sprigs
• 2 Medium rosemary stalks Remove the leaves from the stems
• salt and pepper to taste
• 1 9" Frozen deep dish pie crust
• 1 sheet Frozen puff pastry Thawed following package directions.
• 1 egg
• 1 teaspoon Water
• 4' x 4" Piece of cheese cloth
• Cooking string

Instructions

1. Pre heat oven to 425 degrees.
2. Set aside some thyme to garnish. Then lay the cheesecloth out flat and place herbs in the center. Wrap the cheesecloth up like a coin purse and tie it shut with the string.
3. To a medium-sized saucepan add butter, onions, celery, mushrooms, and carrots. Sauté for about 7 minutes or until the vegetables are tender.
4. Whisk in flour and cook for 2 more minutes.
5. Add the broth and cream to the pan. Whisk to ensure there are no flour lumps.
6. Set aside a few pinches of shredded cheese to garnish. Then add the rest of the parmesan cheese to the sauce, stir the ingredients so the cheese doesn't stick to the bottom of the pan.
7. Add the shredded turkey and stir again.
8. Add salt, pepper, and the herb coin purse to the mixture. Submerge the coin purse in the sauce and simmer on medium-low for 10-15 minutes. Stirring occasionally until the sauce has picked up the flavor of the herbs. Then remove the purse with a fork, drain any excess liquid out of the purse by using the fork and pressing it up against the side of the pot.
9. Whisk together the egg and the water to make an egg wash.
10. Using a ladle, scoop the mixture into the pie shell -- filling to just below the pie crust. Using a pastry brush paint the crust edges with the egg wash then place the puff pastry sheet on top of the pie. Press the edges with your fingers to seal. Using kitchen scissors trim off any extra pastry dough. Sprinkle extra Parmesan on top and place pie onto a cookie sheet. Bake in the oven for 30-40 minutes or until the crust is golden brown.
11. Let pie stand for 5 minutes, sprinkle with fresh thyme and serve!