Turkey Pot Pie with Extra Vegetables

I am always looking for new ways to use up leftover turkey.  While we enjoyed making this turkey and cornbread pot pie for our Pinterest Challenge at the beginning of the year there is just something about the flaky pastry crust mixed with all the juices.

I had lots of fresh vegetables that I needed to use up so I decided to load our pot pie with all sorts of yummy vegetables.  It was one of  the best pot pies ever!

Ingredients:
2 tomatoes, diced
2 potatoes, peeled and diced
2 carrots, sliced
2 stalks celery, sliced
3 Large Mushrooms, sliced
2 cups milk
2 cups water
3 Bullion Cubes
1/2 cup cream of mushroom soup mix
2-3 cups cooked turkey, diced or shredded
Puff pastry sheet

In a large pot combine the tomatoes, potatoes, carrots, celery, mushrooms, milk, water, bullion and cream of mushroom soup mix and bring to a slow boil.

Stir frequently to prevent anything from sticking to the bottom of the pan.  Cook over a low rolling boil until potatoes and carrots are fork tender.

Meanwhile in a 13x9 pan lay out the cubed/ shredded turkey.

Once the mixture has thickened and the vegetables are soft pour over the chicken and give it a quick stir.

Roll out one sheet of puff pastry and place over the filling. Poke a few vent holes with a fork and then transfer to a 400 degree oven for 30 minutes or until pastry sheet is light browned and nice and flaky.  I like to put my pan on top of cookie sheet to catch any filling that drips over the side.

Remove from oven and serve while it's nice and hot.

It's so good on those cold winter evenings!

Linking Up With:

Miz Helen's Country Cottage