One-Pan Leftover Turkey Pot Pie *645 Cals, 45g Protein, 44g Carbs, 38g Fat

One-Pan Leftover Turkey Pot Pie *645 Cals, 45g Protein, 44g Carbs, 38g Fat Use code STATIONCHEF for 10% off any Caraway products! Grocery List (makes 4 portions) 24oz leftover turkey 1 leek (white part only) or 1 yellow onion 3 carrots 3 cloves of garlic 3 celery stalks ¼ cup fresh thyme 3 tbsp butter 3 tbsp flour 1 cup milk 2 cups chicken/turkey broth 1 pie crust/puff pastry sheet 1 egg 1) Mise En Place Roughly chop your leftover turkey Mince your garlic. Dice your carrots and celery. Wash and thinly slice your leek. Chop your thyme Save the celery leaves for garnish 2) Pot Pie Mixture Preheat the oven to the temperature on your pie crust package In a pan over medium heat, melt 3 tbsp of butter Add the leek, celery, carrots, garlic. Cook until soft and translucent, about 8 minutes Sprinkle 3 tbsp of flour. Cook for 2-3 minutes Slowly whisk in your milk and chicken broth Bring to a simmer and let reduce Season with salt and pepper. Add your fresh thyme and chopped turkey leftovers and mix well 3) Cover & Bake Cover the pot pie with a pie crust or puff pastry In a small bowl, whisk one egg Brush the dough with the egg wash With a paring knife, poke some holes in the crust Bake the pot pie based on the instructions on the package 4) Plate & Garnish Once the pot pie is cooked, remove from the oven and let sit for 3-5 minutes Plate a slice, garnish with fresh thyme and celery leaves JZ8YOYKGOGFPKNL3