Turkey Pot Pie for a Small-Scale Feast

cupofjo.com

ldev

1 tablespoon unsalted butter

2 tablespoons olive oil

1 medium onion, chopped into large chunks

1 celery stalk, chopped

2 cups peeled and chopped carrots (from about 2 to 3 medium carrots)

1 tablespoon fresh thyme leaves (from 8 to 10 sprigs fresh thyme)

Kosher salt and freshly ground pepper

3 medium yellow potatoes, peeled and diced (about 1 ½ pounds)

2 ½ cups chicken broth (preferably homemade)

¾ cup milk (any kind, preferably whole)

¼ cup all-purpose flour

2 teaspoons Worcestershire sauce

3 cups shredded cooked roast turkey breast (look for a 2-pound split, skin-on boneless breast if you are roasting yourself) or chicken (don’t forget to chop up that crispy skin, too!)

½ cup frozen peas

1 cup grated Parmesan

1 store bought puff pastry, such as Dufour brand, rolled out gently on a floured surface, to the approximate size it would take to drape over your baking dish by about 1 inch all around

1 egg, lightly beaten with 1 tablespoon water

Directions at cupofjo.com

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