4 tablespoons butter
½ cup each chopped: onions, celery, bell pepper, and carrots
¼ cup all-purpose flour
3 cups chicken broth
Salt and black pepper to taste
¼ teaspoon nutmeg
Chopped fresh thyme to taste
¼ cup half-and-half
4 cups shredded cooked turkey or chicken
½ (17.3-ounce) package frozen puff pastry, thawed
1 egg, beaten
Preheat oven to 375 degrees. In a large pot over medium-high heat, melt butter; add onions, celery, bell peppers, and carrots. Sauté for 3 minutes. Sprinkle flour over top and stir until combined. Pour in chicken broth; stir until thickened. Add salt, pepper, nutmeg, and thyme. Add half-and-half, stirring 3 minutes. Add turkey or chicken. Pour into a 2-quart greased baking dish. On a lightly floured surface, unfold pastry sheets, and cut each sheet into 8 (1-inch-wide) strips. On top of pie, weave strips into a lattice pattern. Brush with egg. Place pie on a rimmed baking sheet and bake 10 to 15 minutes, until crust is golden brown and filling is bubbly. To prevent crust from getting too brown, cover lightly with foil for the first 5 to 10 minutes of baking.
Yield: 12-14 servings
