Flakey Turkey Pot Pie

1. 1

   Pre-Heat Oven 350

2. 2

   Defrost Puff pastry in refridgerator over night and keep chilled till you need it.

3. 3

   pre-cook pie crusts while making the filling. I put foil in mine and add dried beans to hold it down and cook for 10-15 minutes allow to cool.

4. 4

   Cook peas and carrots according to package and drain.Put in a large Mixing boil. Boil Diced potato and drain add to the peas and Carrots. In a very large Saucepan add butter and cook onions and mushrooms till tender not brown, stir in flour, salt,sage and pepper. Add Water or stock, Milk and chicken Bouillon all at once. Cook and stir till thickened and bubbly cook for a further 1-2 minutes. Add Mixture of peas, carrots and potatos and add Diced Cooked Chicken or Turkey and parsley and heat till bubbly. let cool down for about 15-20 minutes this misture will thicken as it cools. Load the pie crusts with this mixture it will be over loaded but it needs to be I use all the mixture it will look like a hump in the middle.

5. 5

   Now cool completly and chill.

6. 6

   DO NOT put puff pastry on top of pie until this mixture completly cools.

7. 7

   Pre-heat oven to 375

8. 8

   Mix beaten egg and milk or cream together put a small amount around the edges of the pie crust to help the puff pastry to stick to it. lay the puff pastry over cooled pie and cut off the eccess corners, Flatten the edges with a fork around the and make four small diamond shape's with the extra puff pastry. make a slit in the center of the pie to allow the pie to breath while cooking. Put the diamond shape in the center of the pie. Now Glaze the pie with the egg and milk mixture put pies on a baking sheet and cook for 35-40 minutes or until Golden Brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.