1sheetfrozen puff pastry(defrosted in the refrigerator; half of a 17.3 ounce package)
¼cup(½ stick) unsalted butter
1cuproughly chopped mushrooms
½cupchopped onion
½cupchopped carrots
⅓cupall-purpose flour
½teaspoonkosher salt
¼teaspoonground black pepper
2cupsturkey or chicken broth
½cupheavy cream(half-and-half or whole milk)
3cupsshredded or diced cooked turkey
½cupcorn (fresh, canned, or frozen; they don’t have to be thawed)
1cuppeas (fresh, canned or frozen; they don’t have to be thawed)
Instructions
Preheat the oven to 425 F.
In a large saucepan, melt the butter over medium heat. Add the mushrooms, onion, and carrots and cook for 7 minutes, stirring occasionally, until the mushrooms have released their liquid and that liquid has evaporated. The vegetables should be just starting to turn golden. Stir in the flour, salt, and pepper and continue to stir until the vegetables are well coated with the flour and everything turns a blond color. Gradually add in the broth and cream, stirring the whole time, until the mixture is thick and bubbly, about 5 minutes.
Add the turkey, corn, and peas and stir to combine. Fill a 9-inch pie pan with the pot pie mixture.
Roll out the puff pastry dough slightly on a lightly floured surface. If you have a small cookie cutter, you can cut 4 to 6 shapes from the crust. If you like, use a brush of cream or milk to adhere the shapes to the top of the crust for decoration (I used a little leaf cookie cutter).
Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. If you didn’t cut out shapes from the crust, use a sharp knife to make several slits in the crust so steam can escape.
Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before slicing and serving, or you can serve with a large serving spoon instead (the pie won’t cut neatly; that’s part of the charm).
Notes
Make sure to defrost the puff pastry in the fridge overnight if you bought the frozen kind (which is the most readily available). Then, let it sit at room temp for about 20 minutes before rolling it out.