Gordon's Turkey Pot Pie

CBN.com - Turkey Pot Pie

INGREDIENTS:
- 4 tablespoons butter, divided Salt and pepper to taste
- 1 small onion, minced 2 cups chicken broth
- 2 stalks celery, chopped 3 potatoes, peeled and cubed small
- 2 carrots, small dice 1½ cups cubed, cooked turkey
- 1 cup green peas (preferably dark meat)
- 3 tablespoons fresh parsley, fi nely chopped 3 tablespoons all-purpose fl our
- ½ teaspoon dried oregano [or 1½ teaspoons fresh] ½ cup cream or milk
- 1½ teaspoons fresh thyme, fi nely chopped 1 pkg. Pepperidge Farm® Puff Pastry, [or ½ teaspoon dried] thawed

DIRECTIONS:
Preheat oven to 425° F. Butter a 10-inch pan or cooking bowl, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, peas, parsley, oregano, thyme, and salt and pepper. Cook and stir until the vegetables are soft.

Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender
but still firm. In a medium saucepan, melt the remaining 2 tablespoons of butter. Stir in the turkey and flour. Add the cream and heat thoroughly. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the pan.

Roll out the puff pastry on a floured surface to a size large enough for the corners to drape slightly over the edge of the pan. Place puff pastry on top of filling, then drape the edges of the pastry over the edge of the pan.

Bake pot pie in the preheated oven for 25 minutes or until the crust is golden brown.