Turkey Pot Pie

  1. Add water and potatoes to a skillet over medium heat and cook for 15 minutes.
  2. Remove potatoes and remaining water and place in a bowl. Set aside.
  3. Add a tablespoon of butter to the skillet and place onions and apple onto the pan. Add ⅛ teaspoon of salt, then saute onion mixture for 8 minutes.
  4. Add sherry wine to the skillet and cook for an additional 2 minutes.
  5. Add frozen peas and carrots, 1 tablespoon of butter, and ⅛ teaspoon kosher salt to the skillet with the onion mixture. Cook for 5 minutes.
  6. Add a tablespoon of all-purpose flour to the filling mixture and gently incorporate.
  7. Add potatoes with water, 1 cup of chicken stock, and ¼ teaspoon of kosher salt. Reduce for 5 minutes or until it reaches a thick texture, then set aside.
  8. Add turkey, vegetable oil, ¼ teaspoon salt, and black pepper to a new skillet over medium heat. Cook for 7 minutes.
  9. Add ¼ teaspoon of chopped thyme and chicken stock and reduce for 3 minutes.
  10. Add ½ tablespoon of all-purpose flour into the skillet and reduce for an additional 2 minutes.
  11. Place the filling mixture into the skillet with the turkey, remove from heat, and mix.
  12. Select the Preheat function on the Cosori Air Fryer, set temperature to 320°F, and press Start/Pause.
  13. Pour filling into the ramekin and place the puff pastry over the filling.
  14. Poke six holes in the puff pastry and brush it with whisked egg.
  15. Select the Bread function on the Cosori Air Fryer, set time to 10 minutes, then press Start/Pause.
  16. Remove when done and serve immediately.