I haven't tried this, but I like home made pot pie and I saw this in a magazine and it looks good. I want to save this recipe but not the magazine. :)
1 egg
1 tb. water
6 cups diced cooked turkey or chicken
5 cups mixed vegetables (fresh or frozen)
2 tbs. butter
1/2 cup flour
2 cups Chicken stock
1/4 tsp. pepper
1/2 of a 17.3 oz. pkg purr pastry sheet (1 sheet) thawed
2 tbs. coarsely chopped fresh herbs (parsley, thyme, and/or oregano)
Heat oven to 400, beat egg and water in small bowl with fork. Stir turkey and veggies together in 9 x 13 pan. Heat butter in 2 quart pan over medium heat and add flour. Cook and stir 3 minutes, and gradually stir in stock. Cook and stir 5 minutes until mixture boils and thickens. Stir in pepper. Pour stock mixture over turkey and veggies.
Unfold pastry sheet on lightly floured surface. Roll into 9 x 13 rectangle and place over filling. Press pastry to rim of pan to seal. Brush with egg mixture and sprinkle with herbs. Bake 25 minutes or until pastry is golden brown and filling is hot and bubbly.
Okay, here's the thing. At Thanksgiving time I always make a TON of gravy. If I make this with leftover turkey after Thanksgiving, I will use leftover turkey gravy instead of doing the stock/butter/flour thing. But doing this at other times of the year, I will totally do this using a pre-cooked turkey breast from the deli.
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