Ingredients

• 1 teaspoon oil
• 2 1/2 cups frozen mixed vegetables (no need to defrost)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried garlic powder
• 1/4 teaspoon dried onion powder
• salt & pepper (to taste)
• 1 (14.5-oz) can chicken broth
• 1/2 cup milk
• 1/3 cup cornstarch
• 1/4 cup sour cream
• 1 tablespoon butter
• 3 cups cooked and diced turkey
• 1 sheet puff pastry (thawed)

Directions

• 1. Heat oven to 425°F. Lightly grease a 9-inch pie plate.
• 2. Heat oil in a large skillet over medium heat. Add vegetables and season with thyme, garlic powder, onion powder, salt and pepper. Cook until vegetables are thawed and starting to soften. Stir in chicken broth.
• 3. In a measuring jug, whisk together milk and cornstarch, then thoroughly stir into the vegetables as well. Simmer until gravy has thickened.
• 4. Take off the heat and stir in sour cream and butter. Fold in cooked turkey until smothered in gravy. Spread in prepared pie plate.
• 5. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Place on top of pie filling, crimp edges, then cut 4 slits into the pastry. Brush with oil for more shine, if you like.
• 6. Bake pot pie in the hot oven for 20-25 minutes, until puff pastry is flaky and golden and filling is bubbly. Let sit on the counter for 10 minutes to allow the filling to thicken before scooping to serve.

Photos