Turkey, Thyme, & Kale Pot Pie
4 tablespoons of unsalted butter
½ large onion, diced
1 teaspoon of dried thyme
Freshly ground black pepper
4 tablespoons of all-purpose flour
2 cloves of fresh garlic, minced
3 cups of chicken broth
1 cup of milk
3 carrots, peeled and diced
1 cup of green peas
½ cup of fresh parsley, finely minced
1½ cups of sautéed kale, chopped
2½ cups of turkey, diced into cubes
Puff pastry sheets or pie crusts
Preheat oven to 400 degrees F.
In a large pot over medium heat, melt the butter. Add the diced onions & dried thyme along with 3-finger pinches of salt and ground black pepper. Cook for 10-12 minutes, until onions are translucent.
Sprinkle in the flour and stir for 2 minutes. Add the garlic and cook for 1 minute, just until fragrant.
Whisk in the chicken broth and milk and cook until mixture thickens to a gravy consistency.
Stir in the carrots, green peas, fresh parsley, sautéed kale, and turkey. Cook until carrots are tender, about 7-9 minutes.
Transfer to individual ramekins (filling to the top) and cover each ramekin with a piece of puff pastry (or pie crust). Bake for 15 minutes, until the puff pastry has puffed up and turned golden brown. Serve & enjoy!