Culinary Institute of America Turkey Pot Pie

Preheat the oven to 350 degrees F.

Add the butter to a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until soft.

Add the garlic and cook for 1 minute. Stir the flour into the onions and cook, stirring constantly, until the flour is incorporated and smooth.

While stirring, slowly add the broth. Bring to a boil and then reduce the heat to a simmer. Cook, stirring frequently, until thickened, about 15 minutes. Add salt and pepper as needed.

Add the carrots, celery, and potatoes to the saucepan and let cook for 20 minutes or until tender.

Add the turkey and peas and remove the pan from the heat. Stir in the parsley.

Divide the turkey filling between two pie plates. Place the pie crusts over the filling and seal the edges. Cut small slits in the crust to let steam vent out. If using puff pastry, cut the pastry to fit as needed.

Place the pot pies in the oven and bake at 350 degrees F for 40 minutes or until the crusts are golden brown and the filling is bubbly.

Remove from the oven and let stand for 5-10 minutes before cutting into the pot pies. Serve hot.

Recipe Source: Adapted from the Culinary Institute of America.

cook's notes

these can be made in individual ramekins as well, just cut the crust or puff pastry to fit.