Skillet Turkey Pot Pie

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 4 oz. reduced-fat cream cheese, at room temperature
• 1 lemon
• 3/4 c. low-fat sour cream
• 1 tbsp. Dijon mustard
• 1 tbsp. fresh thyme leaves
• Kosher salt and pepper
• 2 1/2 c. shredded leftover turkey or rotisserie chicken
• 3 oz. Gruyere cheese, coarsely grated
• 3 oz. leftover sliced ham or thick sliced deli ham, torn into ½- inch pieces (about ½ cup)
• 2 scallions, finely chopped
• 1/2 c. fresh flat-leaf parsley, chopped

Instructions

1. Heat oven to 425°F and line a large baking sheet with parchment. Unfold the pastry and cut into a 9 to 10-inch round. (Reserve pastry trimmings for another use.) Transfer to the prepared pan. Brush with the egg and bake until puffed and golden, 18 to 22 minutes.
2. Meanwhile, squeeze 2 tablespoon juice and grate 2 teaspoon zest from the lemon. In a 9- to 10-inch skillet, heat the cream cheese, lemon juice and 2 tablespoon water over low heat until melted and smooth. Stir in the sour cream, mustard, thyme, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the turkey, gruyere, ham, scallions and parsley and cook until heated through, about 3 minutes.
3. Top with puff pastry.