Turkey Pot Pie

Come on… There are so many better uses for leftover turkey than just sandwiches! Try making these individual Turkey Pot Pies instead. Filled with hearty vegetables in a creamy, herby, and savory broth, these pot pies are the ultimate comfort food, and perfect for these colder months. Recipe below! SAVE for later! Follow @theboldappetite for more recipe inspo! Makes 4 16oz ramekins 3 tbsp butter 1 tbsp sage 5-6 thyme stems 1 large carrot, diced 1 small onion, diced 1 celery stick, diced 3 cloves of garlic, minced ½ cup flour 1 cup frozen peas 5 cups turkey broth 3 cups leftover turkey (or chicken) 1/4 cup grated Parmesan cheese (optional to add the rind) ¼ cup heavy cream 1 sheet of puff pastry, cut into 4 pieces egg In a large pot, melt the butter over medium heat. Add the herbs, carrots, onion, and celery, and sauté for 5 minutes until the carrots start to soften. Add the garlic and cook for an additional 2 minutes. Stir in the flour and mix to combine. Add the peas, the optional Parmesan rind, and the broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 10 minutes. Add the leftover turkey, Parmesan cheese, and heavy cream, cooking for an additional 2 minutes. Ladle the filling into individual ramekins, filling each about three-quarters of the way. Cover each with puff pastry, and cut slits in the top of each. Brush on an egg wash. Bake at 400°F for 10-15 minutes, or until the puff pastry is golden brown.