Yields 6 servings

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2 tablespoons oil or butter

1 medium onion, medium dice

2 stalks celery, diced

1/4 teaspoon thyme

½ cup flour

2 cups broth

1/4 cup white wine, optional

2 medium carrots, diced

2 cloves garlic, minced

2 teaspoons chopped fresh thyme

2 ½ cups cooked turkey or chicken, shredded

2½ cups mixed cooked vegetables cut into ½-inch pieces

Kosher salt and black pepper

1 tablespoon breadcrumbs

1 sheet puff pastry, thawed

1 egg, lightly beaten for egg wash

 

1. Pre-heat oven to 375°. In a large pot, melt oil or butter over medium heat.

2. Add onion and celery and sauté until onion is translucent, about 5 minutes. Add thyme and cook another minute until fragrant.

3. Add flour and cook, stirring constantly, until light golden, about 2 minutes. Pour in half the broth, stirring constantly, until the mixture is smooth. Add the remaining broth and wine. Stir until mixture comes to a simmer and thickens, about 5 minutes.

4. Stir in vegetables and poultry. Season with salt and pepper.

5. Sprinkle breadcrumbs on the bottom of the oven proof-baking dish to absorb extra liquid. Spoon poultry and vegetables into baking dish.

6. To prevent dripping, place baking dish on a parchment paper lined baking sheet. Unfold puff pastry on parchment paper that is cut larger than crust will be. Roll to a ⅛-inch thickness.

7. Trim pastry with a 1-inch edge over the edge. With a sharp knife, cut a few steam vents in the pastry. Brush the pastry with an egg wash.

8. Place in oven and bake until the pastry is golden and the filling bubbles, about 20-25 minutes. Cool a few minutes before serving.  

Adapted from Real Simple