- 1 package (17.3 ounces) 2 sheets puff pastry (thawed)
- ¼ cup butter
- 1 cup carrots (peeled & chopped)
- 1 cup onions (diced)
- 1 cup celery (chopped)
- 1 cup sweet potatoes (diced)
- 1 cup apples (diced)
- 3 cloves garlic (minced)
- 1/3 cup flour
- 2 cups chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 cups cooked turkey (diced)
- 1 egg + 1 tbsp water (whisked together)
40 Minutes for serve
- Preheat the oven to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface.
- Roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim the excess pastry. Prick the pastry thoroughly with a fork.
- Place aluminum foil onto the surface of the pastry.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and remove the aluminum foil.
- While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery, sweet potatoes and apples, cook for 5-6 minutes.
- Add the garlic and cook for an additional minute.
- Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
- Add the sage, thyme, kosher salt and black pepper. Add the turkey and stir to combine.
- Once almost all of the liquid is cooked down, remove the skillet from the heat.
- Spoon the turkey mixture into the already cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface.
- Cut the pastry sheet into 6 equal strips.
- Weave the strips of puff pastry over the turkey pot pie filling. Trim any excess pastry.
- Brush the egg wash over the pastry strips.
- Place in the oven and bake for 40-45 minutes.
- Allow to cool for at least 10 minutes before slicing and serving.
