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Creamy Lemon Apple Turkey Pot Pie

You can just as easily substitute cooked chicken in this creamy, lemony pot pie, making it a delicious way to deal with leftovers – so much so, that you will be tempted to buy a bigger turkey or chicken just to have enough left over to make it. Lemon and tarragon combine for a flavorful punch, with apple chunks for an added surprise.
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Course Main Course

Ingredients
  

  • 2 cups chicken stock
  • 1 cup thickly sliced carrots
  • 3 leeks cut into rounds
  • 1/3 cup unsalted butter
  • 1/3 cup all purpose flour
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon grated lemon rind
  • salt and freshly ground pepper
  • 3 cups cooked turkey cut into chunks
  • 1 large unpeeled tart apple cored & cubed
  • 1 teaspoon lemon juice
  • 1 package frozen puff pastry defrosted
  • 1 pinch egg. beaten with aof salt

Instructions
 

  • Preheat oven to 400F.
  • Measure the stock, carrots, and leeks into a large pot. Simmer at a medium setting for 5 to 7 minutes, until carrots begin to soften. Remove vegetables, and reserve stock separately.
  • Add the butter to a large pot over a medium-high setting. Stir in the flour as the butter melts, and stir as the roux browns slightly, for about 3 minutes.
  • Stir as you add the reserved stock, tarragon, and lemon zest. Bring the sauce to a boil as you stir constantly. Once boiling, reduce heat to medium-low and simmer for about 5 minutes until the sauce is very thick and smooth.
  • Season with salt and pepper, and stir in the vegetables, cooked turkey, apple cubes, and lemon juice. Blend thoroughly, and pour the pie filling into an 8” x 10” baking dish. Create a slight mound in the center.
  • Roll out the puff pastry to about 1/4” thickness in a rectangle the size of your baking dish plus about a 1/2” around the sides.
  • Brush the edge of the baking dish with water and lay the pastry over it, crimping and sealing the edges.
  • Brush the top with the egg mixture, and cut a steam vent into the top of the pie.
  • You can use any leftover pastry to decorate the top or edges of the pie.
  • Bake for 25 to 30 minutes. The pastry should be golden brown, with the mixture bubbling hot inside.
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