Turkey Pot Pie

30 Min.
45 Min.
6
Ingredients
¼
cup olive oil
¼ cup olive oil
1
cup diced celery
1 cup diced celery
1
cup diced white onion
1 cup diced white onion
1
cup diced carrots
1 cup diced carrots
2
cups diced red potatoes
2 cups diced red potatoes
1
cup sliced mushrooms, ¼-inch thick
1 cup sliced mushrooms, ¼-inch thick
2
cups diced turkey
2 cups diced turkey
2
teaspoons minced garlic
2 teaspoons minced garlic
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
1
cup hot water mixed with 1 teaspoon Better Than Bouillon™ Roasted Chicken Base
1 cup hot water mixed with 1 teaspoon Better Than Bouillon™ Roasted Chicken Base
1
tablespoon minced fresh thyme
1 tablespoon minced fresh thyme
2
tablespoons minced fresh sage
2 tablespoons minced fresh sage
4
tablespoons unsalted butter
4 tablespoons unsalted butter
4
tablespoons all-purpose flour
4 tablespoons all-purpose flour
1
teaspoon The Original “Louisiana” Brand Hot Sauce™
1 teaspoon The Original “Louisiana” Brand Hot Sauce™
1
cup half and half
1 cup half and half
1
cup hot water mixed with 1 tablespoon Better Than Bouillon® Roasted Chicken Base
1 cup hot water mixed with 1 tablespoon Better Than Bouillon® Roasted Chicken Base
1
sheet puff pastry, thawed and cut into 3-inch squares, baked according to package
1 sheet puff pastry, thawed and cut into 3-inch squares, baked according to package
Directions
  1. Preheat the oven to 350°F. Grease a 2-quart baking dish.
  2. Add the olive oil to a large pan and heat over medium-high. Add the celery, onions, carrots, and the red potatoes to the pan and cook for 2-3 minutes. Add the mushrooms and cook for 2-3 minutes more. Add the turkey, garlic, and pepper to the pan; stir, and cook for 1 minute more.
  3. Add the Roasted Chicken Base broth, thyme and sage, stir and cook until the liquid has evaporated, 5-7 minutes. Using a slotted spoon, remove the vegetables to a plate. Set aside.
  4. Add the butter to the pan and let melt. Add the flour and Hot Sauce. Whisk to combine. Cook for 1-2 minutes, whisking constantly.
  5. Slowly whisk in the half and half and water mixed with 1 tablespoon Roasted Chicken Base. Cook on medium heat until sauce has thickened, about 3-4 minutes. Do not boil.
  6. Add the vegetables back to the pan and stir to combine. Pour the mixture into the baking dish.
  7. Place the baking dish directly into the oven and bake for 20-25 minutes. Carefully remove the baking dish from the oven. Spoon the filling into individual bowls and top with a baked puff pastry square.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.

Recently Viewed