Turkey Pot Pie

Every time I go outside for the last few days I've kept my eyes peeled for a Robin. Yee ole' harbinger of spring, I long to see it's blazing orange breast hopping through the dingy snow piles, sprinkling it's magic all over, making tulips sprout and ice melt. 

Yet so far, I've seen no robins. Just flurry after flurry fluttering mercilessly through the chilly air.

 Yesterday I refused to wear my winter clothes when I went out shopping with my visiting mom and friend. Somehow, this seemed to force nature to warm up at least a few degrees in my mind. This logic was apparently incorrect, and I just froze my ass off all day as we flitted from car to store. 

This week marked the first week of spring, and  while I usually make a spring dinner, it just was not warm this week enough to warrant an asparagus anti- pasta. So I used up some turkey we had as leftovers, and made some good old fashioned  pot pies.

Turkey Pot Pie

-1 sheet puff pastry, un-thawed

-2 cups chopped cooked turkey meat

-1 medium onion, diced

-1/4 cup dry white wine

-3 cloves garlic, minced

-2 bay leaves

-1 cup diced celery

-1 cup mixed carrots, corn and green beans

-2 cups chicken stock

-2 T. olive oil

-2 T. flour

- 1 T. parsley

-1 t. rosemary

-salt and pepper

Directions: Preheat oven to 350 degrees. In medium saute' pan on medium heat cook celery, onion and bay leaves in 1 t. olive oil until fragrant, about 7 minutes. Add wine and garlic and cook 1 more minute. Add turkey and veggies and turn down heat to low. In another saute' pan, over medium heat the 2 T. oil until warmed.  Add flour and whisk until crumbled and cooked,about 2 minutes will look like little dough balls. Add chicken stock and whisk until creamy looking, about 5 minutes. Add herbs, salt and pepper, then add to filling and toss to combine. Spray a 9 inch pie pan with non stick spray and add the ingredients. Cool 10 minutes. When filling somewhat cooled, drape puff pastry on top and pinch to seal at edges. Cut slits in middle to let air escape. Brush with egg white and bake 20-25 minutes, until puff pastry is brown and crispy. Serve warm.

This should be in the dictionary under "Comfort food". (If such things exist still) The crispy crunch of the  pastry with the enticing meaty flavor of the gravy smothered all over the turkey and veggies, by George, it's a work of art.

This is a very cozy dish, that I love to make when I feel like wearing yoga pants and a dingy old sweatshirt from college all night long. It's also a great thing to make for a dinner party, because it makes so many servings so easily. The mixture freezes very well, so it can be made ahead and simply un-thawed the night before. Enjoy!