Turkey Pot Pie with Puff Pastry

If making individual servings, butter or spray 8 ramekins with nonstick baking spray. If baking in the Dutch oven, don't fret about this part! If making a casserole, choose a casserole dish or an oven-safe Dutch oven/braising pan to cook your pot pie in.

Heat a large stockpot full of water over high heat. Salt the water.

Chop/shred the turkey. Peel the carrots and sweet potato. Chop the onion, sweet potato and carrots.

Place the chopped carrots, onions and sweet potato in a large pot of boiling water. Cook until tender, about 8 minutes, then add in the frozen peas. Cook for an addition 1-2 minutes.

Drain the vegetables in a colander and set aside.

In a large Dutch oven over medium heat, heat the olive oil, then add the flour. Whisk constantly until the mixture is golden brown, forming a blonde roux.

Pour in the stock, and stir until the mixture begins thickening, about 4-5 minutes.

When the mixture has thickened, pour in the milk and cream. Season with the poultry seasoning, as well as the salt and pepper, and continue to stir. Taste and add extra seasonings, if need be.

When the sauce is thick enough to coat the back of a spoon, add the chopped turkey and the vegetables.

Pour the filling into the prepared ramekins (if doing the individual serving situation), place them on a baking sheet and bake for 30 minutes, or until bubbly and golden brown on the top. OR bake the pot pie in the Dutch oven uncovered.

As the pot pie bakes, cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.

Bake the Puff Pastry for 15-20 minutes or until the tops are golden brown.

Once all ingredients are cooked, top the individual pot pies with a square of Puff Pastry and enjoy!