Turkey Pot Pie (made with Christmas leftovers)

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By Catherine Holland By Catherine Holland

2 cup Broccoli or green beans
3 cup Diced ham or turkey
3 cup Diced red or russet potatoes
2 oz. Fresh thyme, taken off stem and chopped 
1 tsp. Chopped fresh rosemary (dry is fine)
1 tsp. Chopped fresh thyme (dry is fine)
½  tsp. Dried oregano
2  cup Chicken stock
2 ½ cup Heavy cream 
1 Tbsp. Salt-and-pepper mix (3/1)
1 each Bay leaf
3  cup Shredded cheddar cheese
¼ lb. Unsalted butter
¼ lb. All-purpose flour
1 sheet puff pastry doug

Preheat oven to 350 degrees.

Put sauce pot on medium heat. Once hot add olive oil, diced onions, celery, carrots, broccoli or green beans. Cook diced red potatoes, garlic herbs and spices. Saute until translucent and add chicken stock and heavy whipping cream. Adjust heat and bring to a light boil.

Reduce heat to med/low and let simmer for about 20 minutes to 30 minutes.

Whisk in cheddar cheese and add ham or turkey.

While the sauce is simmering, you will make a roux with the butter and flour. Melt the butter in a saute pan and whisk in the flour until completely incorporated and a nice blonde color. Set aside.

Once done simmering, bring back to a boil and slowly whisk in the roux, be sure to stir the whole time so it doesn't stick to the bottom. Also, if the sauce doesn't need all the roux don't use it.

Don't scorch the sauce.

Pour into 9x13 casserole pan and put the puff pastry sheet on top. Place in preheated oven. Bake for 20-30 minutes or until the puff pastry is golden and flaky.

Pull out and let rest for 10 minutes and serve.