Turkey Pot Pie with Spinach and Artichoke

What to do with leftover turkey? You will be happy that you cooked a big bird when you prepare this delectable, soul-warming main dish. Packed with spinach, artichoke and other vegetables in a thick and creamy white sauce and topped with a flaky puff pastry crust, this recipe will make you wish Thanksgiving came more than once a year!

Ingredients

• 1 ½ cups (½-inch) cubed Yukon gold potatoes
• 1 ½ tablespoons butter
• 1 tablespoon extra-virgin olive oil
• ¼ cup very finely chopped celery
• ¼ cup chopped sweet onion
• 1 clove garlic, minced
• ¼ cup all-purpose flour
• 1 ½ cups unsalted turkey or chicken stock
• ½ cup half-and-half
• 1 (10-ounce) container La Terra Fina Spinach, Artichoke and Parmesan Dip and Spread
• ¼ teaspoon fresh thyme leaves
• 2 fresh sage leaves, chopped
• ¾ teaspoon fine sea salt
• ¼ teaspoon cracked black pepper
• 7 ounces frozen green peas, thawed
• 1 cooked turkey breast, shredded or coarsely chopped
• 1 cooked turkey drumstick, shredded or coarsely chopped
• 1 box store bought puff pastry, thawed
• 1 large egg
• Fresh thyme leaves, for garnish

Instructions

1. Line a baking sheet with parchment paper or a baking mat. Lay the thawed puff pastry out flat on the lined baking sheet. Transfer the baking sheet to the freezer for at least 30 minutes. Preheat an oven to 400 degrees F.  Grease a (2 to 2 ½ quart) casserole dish with butter. Place the potatoes and a pinch of salt in a small pot, and cover the potatoes with cold water. Bring to a boil over medium-high heat, and cook until fork tender, about 10 to 12 minutes. Transfer to a colander to drain.
2. Melt the butter in a large saucepan over medium heat. Add the olive oil, celery, and onion. Cook until the vegetables are softened, about 5 minutes. Add the garlic, and cook for 1 minute. Stir in the flour, and cook for 1 minute. Gradually whisk in the stock, half-and-half and dip until smooth. Stir in the thyme and sage leaves. Gently simmer for 5 minutes to allow the flavors to meld and the sauce to thicken, stirring frequently.  Add the salt and pepper. Stir in the potatoes, peas and turkey meat.
3. Transfer the pot pie filling to the greased casserole dish. Lay the puff pastry over the casserole. Cut a few slits in the puff pastry for steam to escape.  Mix the egg with 1 tablespoon of water. Brush the egg wash over the puff pastry.  Bake the pot pie on the middle rack of the oven for 30 to 35 minutes or until the puff pastry is golden brown and puffed.
4. Garnish with thyme leaves.  Serve warm.