Ingredients
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- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup frozen diced carrots
- 2/3 cup frozen corn kernels
- 1/3 cup flour
- 1 cup chicken broth
- 3/4 cup milk
- 1 tsp fresh thyme leaves
- 2 cups leftover turkey, chopped
- Salt & pepper, to taste
- 1 pastry puff
- 1 egg, beaten
Instructions
- Preheat your oven to 375 degrees.
- Lightly coat a small baking dish with nonstick cooking spray. (You can also use individual baking ramekins if you’d like. This recipe makes enough for approximately four servings.)
- Next, melt the butter in a large skillet over medium heat.
- Add the garlic, onion, carrots and corn to the skillet, stirring occasionally until the onions become translucent, about two minutes.
- Next, mix in the flour until lightly browned, about a minute.
- Gradually whisk in the chicken broth, milk, and thyme. Whisk constantly until slightly thickened.
- Then, add the turkey to the pan and stir.
- Season with salt and pepper as desired.
- Pour the filling into the greased baking dish.
- Top with a pastry puff (can be store-bought), and cut vents into the top of the crust.
- Using a pastry brush, brush the crust with the beaten egg.
- Bake in the oven until crust is golden brown, approximately 20 to 30 minutes. Allow to cool briefly before serving.