Herb-Crusted Turkey Pot Pie

I had a ton of turkey breast leftover from the holidays sitting in the freezer begging me to turn it into something delicious. I happened across a recipe from Swanson and through some modification and recipe deviation, I was pretty darn pleased with the outcome.

1 egg

3 T water

5 cups diced cooked turkey

2 cups each diced fresh celery and carrots

1 cup frozen peas

1/4 cup butter

1/2 cup flour (white whole wheat flour is what I use)

2 cups chicken stock (or 2 cups water and 2 chicken bouillon cubes)

1/2 tsp. each ground black pepper and salt

1/2 T each parsley and thyme (plus more parsley for garnish)

1/2 of a 17.3 oz. pkg. puff pastry sheets (1 sheet) thawed

1. Heat oven to 400 degrees. Beat egg and water in a small bowl with fork.

2. Cook celery and carrots just until they begin to soften (think al dente if it was pasta).

3. Stir turkey and vegetables in a large bowl.

4. Heat butter in a saucepan over medium heat. Add flour and cook and stir until smooth. Gradually stir stock into saucepan. Cook and stir 5 minutes or until mixture boils and thickens. Add salt, pepper, thyme and parsley. Pour sauce over turkey mixture.

5. Divide mixture into two 8x8 pans (one to be eaten now, the other to be frozen and enjoyed at a later date).

6. Unfold pastry sheet and cut in half. Roll each pastry sheet on floured surface to the size of the pan. Place pastry over filling, pressing pastry to rim to seal. (Cover the pan you are going to freeze with ClingWrap and freeze - do not add egg at this time.) Brush remaining pan with egg mixture and sprinkle with parsley.

7. Bake 20-25 minutes or until pastry is golden brown and filling is hot and bubbly.