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Thanksgiving Pot Pie
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
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- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
Ingredients
5 tablespoons all-purpose flour, plus additional for dusting
1 sheet frozen puff pastry, thawed
Nonstick cooking spray, for the baking dish
5 tablespoons unsalted butter
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1 rotisserie turkey breast, shredded (about 4 cups)
4 cups low-sodium chicken or turkey broth
1 cup half-and-half
1 cup shredded Brussels sprouts
1 cup stuffing mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup whole cranberry sauce
1 large egg, whisked
Directions
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.
- Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.
- Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.
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