Transfer to a cast iron skillet or baking dish.

Turkey pot pie made with puff pastry. Stir in peas, onions, and cooked turkey. Roll out a puff pastry sheet and place in the bottom of a pie pan, 8 by 8 inch, or 9 by 9 inch baking dish. Brush an egg wash around the outside of each ramekin, then place the puff pastry over the top.

Unsalted butter can be used, i recommend adding an extra ¼ teaspoon of salt to the sauce. Next, place a large skillet over medium heat. Web follow the recipe directions to make the filling.

Turn off the heat and stir in the cream. Add turkey, broth, and herbs. Web 1 sheet frozen puff pastry, thawed.

Web heavy cream cooked shredded turkey frozen peas frozen corn puff pastry sheet egg water substitution suggestions: Unsalted butter with 1 tbsp. Please read our disclosure policy.

Put the pie onto a sheet pan in case it bubbles over in the oven, and cook until the filling is bubbling and the pastry is puffed and golden brown, about 30 minutes for individual pies (20 minutes combi steam) or 45 minutes (30 minutes. Plus, dare i say it’s even better as leftovers? Pot pie proves it's the ultimate comfort.

Sprinkle in 1 tablespoon of nutritional yeast (optional). Web preheat the oven to 425f and heat a large ovenproof skillet to medium heat on the stovetop. Feel free to swap out what you don’t love for corn, mushrooms, asparagus, or cauliflower.