Turkey, Broccoli and Cheddar Pie with Puff Pastry
I’ll cook a huge turkey two or three times a year then of course I’ll make extra so I can make other yummy dishes. I was planning to make my Chicken Pot Pie with Puff Pastry but I had a bunch of broccoli to use.
Inspiration struck!
It’s the little things in life that make it worth living ❤️
As always you can use a store bought rotisserie chicken in place of leftover turkey or you can use grilled chicken breasts or poached chicken or turkey breast… the sky really is the limit!
This is how you make it:
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion, celery, carrots, mushrooms, red pepper and broccoli; season with salt and pepper.
Sauté for 5-7 minutes, until the veggies are soft and translucent (but you don’t want them darkened).
Add in the garlic, mix constantly for about 30 seconds, careful not to let the garlic burn.
Add in the chicken.chicken stock.
Whisk together the milk, flour, Dijon Mustard, 1/2 tsp salt and 1/4 tsp pepper, add to the pot; mix well.
Let the pot come to a boil (still over medium heat) and then drop the heat to a simmer over low; simmer for 20 minutes; the sauce will be thickened by then.
Add in the turkey.
Add in the cheddar.
Preheat your oven to 425.
Transfer the mixture to a large casserole dish.
Roll out the puff pastry on lightly floured surface.
Drape the puff pastry over the casserole.
Whisk egg together with 2 tbsp water
Brush the egg wash evenly on the puff pastry.
Transfer the dish to the oven
Bake at 425 for 30-40 minutes, until the pastry is golden brown.
Heaven 🙂
Serve immediately!
A thick and cheesy sauce with turkey and broccoli blanketed under crispy, flaky puff pastry; decadence taken to the next level 🙂
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Turkey, Broccoli and Cheddar Pie with Puff Pastry
- Total Time: 1 hour 10 minutes
- Yield: 6-8
Description
A thick and cheesy sauce with turkey and broccoli blanketed under crispy, flaky puff pastry; decadence taken to the next level 🙂
Ingredients
1 tbsp (salted) butter
1 Medium onion, sliced
2 Celery stalks, sliced
1 Large carrots, cubes
227 g Mushrooms, sliced
1/2 Red pepper, diced
1 Bunch of broccoli, florets only
1/2 tsp salt, plus more
1/4 tsp pepper, plus more
2 Coves garlic, crushed
4 Cups chicken stock
1/2 Cup milk
4 tbsp flour
1 tsp Dijon Mustard
2-3 cups cooked chicken/turkey, chopped
1 Cup/8 oz Old Cheddar grated or sliced
397 g puff pastry thawed to room temperature
1 egg
2 tbsp water
Instructions
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion, celery, carrots, mushrooms, red pepper and broccoli; season with salt and pepper.
Sauté for 5-7 minutes, until the veggies are soft and translucent (but you don’t want them darkened).
Add in the garlic, mix constantly for about 30 seconds, careful not to let the garlic burn.
Add in the chicken.chicken stock.
Whisk together the milk, flour, Dijon Mustard, 1/2 tsp salt and 1/4 tsp pepper, add to the pot; mix well.
Let the pot come to a boil (still over medium heat) and then drop the heat to a simmer over low; simmer for 20 minutes; the sauce will be thickened by then.
Add in the turkey.
Add in the cheddar.
Preheat your oven to 425.
Transfer the mixture to a large casserole dish.
Roll out the puff pastry on lightly floured surface.
Drape the puff pastry over the casserole.
Whisk egg together with 2 tbsp water
Brush the egg wash evenly on the puff pastry.
Transfer the dish to the oven
Bake at 425 for 30-40 minutes, until the pastry is golden brown.
Notes
- Originally posted on 10 January, 2022!
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Category: Main
- Method: Stovetop and Oven
- Cuisine: American