from Best of Bridge Weekday Suppers
Pot pies are always a welcome comfort food meal and store-bought puff pastry is a convenient and delicious way to get supper on the table fuss-free.
Ingredients
Canola oil
1 cup (250 mL) diced onion
1 cup (250 mL) diced celery
1 cup (250 mL) diced sweet potato
½ pkg (1 lb/454 g) frozen puff pastry, thawed
¼ cup (60 mL) all-purpose flour
2 ½ tsp (12 mL) curry powder
1 tsp (5 mL) garlic powder
1 ½ cups (375 mL) ready-to-use chicken broth
2 cups (500 mL) chopped cooked turkey
1 cup (250 mL) frozen green peas, thawed
½ cup (125 mL) chopped fresh cilantro
1 cup (250 mL) half-and-half (10%) cream
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper
1 large egg, lightly beaten
Directions
Preheat oven to 425F/220C and lightly oil six 1 cup (250 mL) ramekins. In a large pot,, heat 3 Tbsp (45 mL) oil over medium-high heat; add onion, celery and sweet potato; cover and cook, stirring occasionally, for 10 minutes or until tender.
Meanwhile, on a lightly floured work surface, roll out pastry into a 12 by 8-inch (30 by 20 cm) rectangle. Cut into six 4-inch (10 cm) squares. Cover and refrigerate until ready to use.
Sprinkle flour curry powder and garlic powder over vegetables, stir and cook for 1 minute. Gradually stir in broth and bring to a boil. Stir in turkey, peas, cilantro and cream. Season with salt and pepper. Divide mixture among prepared ramekins.
Place ramekins on a rimmed baking sheet. Top each with puff pastry and gently cut 4 vents in each crust. Brush crusts with beaten egg.
Bake for 20 to 25 minutes or until crusts are golden brown. Let cool for 5 minutes before serving.
Tip: You can thaw puff pastry overnight in the fridge or on the counter for 45 to 60 minutes.
Serves 6
Nada’s Tips & Tricks: This recipe works with any leftover protein or mushrooms. I like to add a little Italian seasoning or mid-Eastern spice like Dukkah or Za’atar.
Courtesy of Best of Bridge Weekday Suppers by Emily Richards and Sylvia Kong © 2018 https://robertrosebooks.com/can/ Reprinted with permission. Available where books are sold. Text copyright © 2018 Sylvia Kong and Emily Richards. Photographs copyright © 2018 Robert Rose Inc. Cover and text design copyright © 2018 Robert Rose Inc.