Turkey Pot Pie
Turkey Pot Pie
Recipe Type: Holiday Recipes
Servings 4
Ingredients
2 cup cooked turkey meat
2 cup chicken or turkey broth
2 potatoes, diced large
2 carrots, peeled and diced
0.5 cup peas
1 Onion, peeled and diced
3 tablespoon butter
3 tablespoon flour
1 bay leaf
1 Sprig thyme
1 stalk celery, diced
1 sheet puff pastry (from freezer section of the grocery store)
1 egg yolk
2 tablespoon milk
2 cup chicken or turkey broth
2 potatoes, diced large
2 carrots, peeled and diced
0.5 cup peas
1 Onion, peeled and diced
3 tablespoon butter
3 tablespoon flour
1 bay leaf
1 Sprig thyme
1 stalk celery, diced
1 sheet puff pastry (from freezer section of the grocery store)
1 egg yolk
2 tablespoon milk
Directions
- Place the Inner Pot into the Pressure Cooker and press the MEAT/CHICKEN button to set for 10 minutes.
- Sauté onions and celery in butter.
- Stir in flour and let cook for 1 minute. Stir in stock until mixture thickens. Add remaining ingredients except puff pastry, egg yolk, and milk.
- Secure the Lid on the Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed.
- Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
- Pour the pot pie mixture into a casserole dish. Place the puff pastry over the mixture. Remove any excess dough. Make three slits in the center of the puff pastry.
- Mix egg yolk and milk together. Brush the egg mixture onto the dough.
- Place the pot pie into a 350-degree oven for about 10-15 minutes until golden brown.