Curry Turkey Pot Pie

Ingredients:

1 package frozen puff pastry, defrosted in the refrigerator overnight
1 egg
½ cup butter
3 stalks celery, diced
1 medium onion, diced
3 medium carrots, diced
Salt and pepper to taste
1 cup red potatoes, diced
½ cup all-purpose flour
2 cups chicken broth
1 cup half and half
4 cups turkey, diced (leftover Thanksgiving turkey works great!)
1 cup peas, frozen
1 tbsp curry powder

Instructions:

For the filling

Melt the butter in a large skillet over medium heat, add celery, onion and carrots and cook until the vegetables are tender and the onion is translucent. Add the potatoes, stirring occasionally to avoid browning the vegetables. Season with salt and pepper and sprinkle the flour over the mixture, stir to combine. After several minutes of cooking, add the chicken broth and half and half, stirring often until thickened. Add the turkey (if pre-cooked, just mix thoroughly, if raw cook for several minutes, stirring frequently). Turn off the heat and add the curry powder and peas, stirring to mix thoroughly.

Assembly

Preheat the oven to 375 degrees Fahrenheit.

Scoop the filling into two 9x9" square baking dishes, or several individual baking dishes. Unwrap defrosted puff pastry and flatten by hand or with a rolling pin. Cut the dough to just larger than the dish.

In a small bowl combine egg and a teaspoon of water and blend to combine. Brush this egg wash mixture around the rim of each dish. Lay the pastry on top and press against the sides to ensure it will adhere.

Brush the top of each pie with the egg wash, and cut several small ventilation slits on each.

Bake on a tray (in case of spills) until golden browned and bubbly for 45 to 50 minutes, or 25 to 30 minutes for individual dishes.