110 oz. bagfrozen mixed vegetablespeas, carrots, corn, and green beans
1teaspoonground black pepperdivided
1frozen puff pastry
Set the Instant Pot to sauté. Coat the turkey with 1 Tablespoon of olive oil then season with 1 teaspoon of Kosher salt, ½ teaspoon of poultry seasoning, and ½ teaspoon of pepper. Sear the turkey, skin side down, for 1-2 minutes then flip and turn off the pot.
Add 1 cup of chicken broth to the pot then seal the lid and cook on manual high pressure for 10 minutes. Allow the pressure to naturally release for 10 minutes then quick vent the remaining pressure.
While the turkey is cooking preheat your oven to 425°F and set the frozen puff pastry out to thaw.
Remove the turkey from the pot and pour the broth into a bowl or cup and set aside. Remove the skin and bone from the turkey and dice the meat.
Set the Instant Pot to sauté. Once it's preheated melt 3 Tablespoons of butter, then sauté the diced onion and celery for 3-4 minutes until softened. Add the garlic and cook for 30 seconds more. Then stir in the flour and cook for around 2 minutes,stirring frequently, until lightly browned.
Add the reserved broth along with the additional cup of broth and milk. Stir frequently for 1-2 minute until simmering. Season with the remaining salt, pepper, and thyme, then cook for 2-3 minutes more until thickened. Turn off the Instant Pot and add the frozen vegetables and the diced turkey meat.
Pour the filling mixture into a 8 or 9 inch square baking dish and top with the puff pastry. Using a sharp knife, pierce the pastry in the center to make vent holes to allow steam to escape while baking.
Make an egg wash by beating the egg with 1-2 Tablespoons of water, then brush the top of the pastry with the egg wash.
Set the baking dish on a foil lined sheet pan and bake for 20 minutes, or until the pastry is golden brown. Let cool for around 10 minutes before serving.