Patchwork broadcast Pastry Turkey Pot Pie |
Patchwork  broadcast Pastry Turkey Pot Pie

Patchwork broadcast Pastry Turkey Pot Pie


Reinvent leftover holiday turkey and green beans afterward this beautiful and delicious casserole the combine associates will love. Frozen shout from the rooftops pastry granted in a patchwork design makes it other special but requires zero pastry skills. If all the turkey is gone, rotisserie chicken meat also works well. The recipe is a Yummly original created by [Ashley Strickland Freeman](

The ingredient of Patchwork broadcast Pastry Turkey Pot Pie

  1. 1 package frozen present pastry sheets thawed; 1 package is 17.3 ounces
  2. flour for the board
  3. 1/2 cup salted butter
  4. 12 ounces sliced mushrooms infected mushrooms; or use button or baby bella
  5. 1/4 cup minced shallot nearly 1 large
  6. 2 garlic cloves minced
  7. 1/2 teaspoon salt help more to taste
  8. 1/2 teaspoon black pepper help more to taste
  9. 1/4 cup dry sherry
  10. 2 1/2 cups chicken broth
  11. 1/2 cup milk
  12. 1/3 cup flour
  13. 2 tablespoons roomy parsley chopped, gain more for serving
  14. 1 tablespoon spacious rosemary chopped, lead pro more for serving
  15. 1 tablespoon blithe thyme leaves chopped, lead pro more for serving
  16. 4 cups cooked turkey diced
  17. 2 cups green beans cooked, cut into bite-size pieces; or use supplementary further cooked vegetables such as carrots and peas
  18. cooking oil spray or regular oil
  19. 1 egg yolk large
  20. 2 teaspoons water

The instruction how to make Patchwork broadcast Pastry Turkey Pot Pie

  1. Unfold 1 puff pastry sheet onto a lightly floured surface. With a sharp knife, cut along the 2 line folds to create 3 strips. Cut each strip into 4 equal squares. Repeat the process with remaining puff pastry sheet. Place squares on a parchment paper-lined baking sheet and refrigerate while preparing the filling.
  2. Melt butter in a large skillet with high sides over medium heat. Add mushrooms, shallot, garlic, salt, and pepper. Saute until mushrooms are browned and tender, about 8 minutes. Add sherry and simmer 2 minutes to cook off alcohol.
  3. While mushrooms cook, in a bowl, whisk together chicken broth, milk, and flour. Pour broth mixture into the mushrooms, add herbs, and stir to blend. Bring to a simmer and cook, stirring frequently, until thickened, 2 to 3 minutes.
  4. Stir in turkey and green beans and taste for seasoning. Add salt and pepper if needed.
  5. Coat a 2 u00bd- to 3-quart baking dish with cooking spray. Spoon filling into dish and let cool while the oven preheats. (Cooling the filling will help the puff pastry rise more.)
  6. Preheat oven to 400u00b0. Starting at the outside edge, arrange puff pastry squares over the cooled filling, overlapping the squares somewhat in a shingle pattern and making concentric circles. If you have any squares leftover, leave them on the baking sheet; they can be baked to serve with the pot pie.
  7. In a small bowl, whisk together egg yolk and 2 teaspoons water. Carefully brush egg wash on puff pastry squares, including any leftover squares.
  8. Bake pot pie until the pastry is puffed and deep golden and the filling is bubbling, 35-45 minutes. At the same time, bake any remaining puff pastry squares until browned and puffed, 15-20 minutes. If the top of the pot pie begins to brown too much before the pot pie is hot to the center (about 190u00b0 on an instant-read thermometer), shield it with aluminum foil during the last 10-15 minutes of baking.
  9. Scatter additional herbs over the pot pie if you like, and serve with extra puff pastry squares.

Nutritions of Patchwork broadcast Pastry Turkey Pot Pie

@type: NutritionInformation
@type: 360 calories
@type: 15 grams
@type: 160 milligrams
@type: 18 grams
@type: 2 grams
@type: 36 grams
@type: 10 grams
@type: 430 milligrams
@type: 3 grams


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