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Turkey Pot Pies Recipe

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This recipe for Turkey Pot Pies, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Cianciolo
Added: Thursday, July 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Shredded cooked leftover turkey
3 carrots, peeled and sliced
2 leeks, cleaned and sliced
1 c frozen peas
1/2 lb mushroom, cleaned and sliced
4 T butter
1/3 c flour
4 c chicken broth 4 springs thyme
Frozen puff pastry dough, thawed in refrigerator

Directions:
Directions:
Melt butter in a large saucepan and add the carrots, leeks and thyme. Stir to coat and cook, covered, for about 5 minutes until the vegetables begin to soften.
Add the mushrooms and peas and cook for about 3 minutes until mushrooms soften. Season with salt and pepper.
Sprinkle flour over vegetables and stir. Cook for about 1-2 minutes, stirring constantly, until the flour begins to color. Add the stock and scrape up the flour and vegetables. Simmer until it thickens.
Remove from heat and put into small serving bowls. Top with puff pastry.
Bake in a preheated 375 oven until the pastry is browned.

Personal Notes:
Personal Notes:
Make sure the puff pastry is chilled before putting it in the oven. If the turkey was salted, use less salt in the soup.

 

 

 

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