Leftover Turkey and Vegetable Pot-Pie

Store-bought pastry and canned soup make it easy to stretch a couple of cups of meat into a meal for four.

Recipe «Leftover Turkey and Vegetable Pot-Pie» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author WomanWorld would need: 2 tbsp. all-purpose flour, 1 10-oz. can condensed golden mushroom soup, 1/4 tsp. dried thyme, 3 c. frozen assorted vegetables thawed, 2 c. shredded cooked turkey , 1/2 tsp. grated lemon zest, 1 sheet frozen puff pastry dough, from 17.3 oz. pkg. thawed, 1 egg beaten .

Ingredients:

• 2 tbsp. all-purpose flour 
• 1 10-oz. can condensed golden mushroom soup 
• 1/4 tsp. dried thyme 
• 3 c. frozen assorted vegetables thawed 
• 2 c. shredded cooked turkey 
• 1/2 tsp. grated lemon zest 
• 1 sheet frozen puff pastry dough, from 17.3 oz. pkg. thawed 
• 1 egg beaten 

Instructions

1. Heat oven to 400 degrees Fahrenheit. Coat four 1-cup ramekins with cooking spray. Place on rimmed baking sheet. In pot, whisk together 1 cup water and flour; whisk in soup and thyme. Over medium-high heat, bring to a boil. Reduce heat to medium-low; cook until thickened, 5 minutes.
2. Stir vegetables, turkey, and zest into soup mixture and cook until mixture is heated through, 3 to 4 minutes, stirring occasionally. Evenly divide mixture among ramekins. On surface, unfold pastry; using 3 1⁄2-inch round cutter, cut out 4 rounds from pastry. If desired, cut out shapes from scraps; lightly brush with water and attach to rounds. Brush rounds with egg; place over ramekins. Bake 25 minutes or until browned and baked through. Let stand 10 minutes before serving.