It’s January, cold, and snowy, a time I like to think of as “pot pie season!” This recipe calls for chicken (or turkey) and ham, but you can double the turkey or chicken and skip the ham if you like. If you prefer leeks in place of onion, feel free to substitute them as well and dig in!
Turkey and Ham Pot Pies
- 3 cups canned low-sodium chicken broth
- 3 celery stalks, chopped
- 3 small potatoes, peeled and chopped into 1/2-in. pieces
- 2 large carrots, peeled and chopped
- 5 tbsp. butter
- 1/2 onion, chopped
- 5 tbsp. all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground pepper to taste
- 1 1/2 tsp. dried thyme
- 1 1/2 cups diced turkey or chicken
- 1 1/2 cup diced ham
- 1 cup frozen peas
- 1 sheet frozen puff pastry, thawed
- 1 egg beaten with 1 tbsp. water
1. Preheat the oven to 375° F. In a large saucepan over medium heat, bring chicken broth, celery, and potatoes to a boil. Reduce heat and then simmer for about 8 minutes, or until slightly tender. Add the carrots and cook for about 10 minutes longer, or until all the vegetables are tender. Drain and reserve the broth. Set aside the vegetables
2. In another large saucepan over medium heat, melt the butter. Stir in the onions and cook for 1-2 minutes. Stir in the flour and then whisk in 1 cup reserved broth and the milk. Cook, whisking constantly, for about 4 minutes, or until the sauce thickens. Season with salt, pepper, and thyme.
3. Stir in the ham and turkey, reserved vegetables, and peas. Heat for 4-5 minutes, or until the mixture is bubbling.
4. Divide mixture into 6 individual casseroles. Cut pastry crust to fit the dishes, cut a few slits tin each to release steam, and then brush the tops with the egg wash. Put the casseroles on a baking sheet and bake for 25-30 minutes, or until the crusts are golden. Serve immediately.