Turkey Pot Pie

1 tbsp butter*

½ medium yellow onion, chopped

3 medium yellow potatoes, chopped into ~1in chunks

4 medium carrots, sliced into cute little coins

4 stalks celery, sliced

2 cloves of garlic (but let’s be honest with ourselves, as much as you want), minced

Any additional vegetables you would like – I used bokchoy and frozen peas

6 oz (about 1.5 cups maybe?) of turkey, shredded/chunks (you could also use a deli chicken, I had leftovers from Christmas taking up space in my freezer).

2 tbsp all-purpose flour**

1 full container of Campbells Concentrated Vegetable Broth***

2/3 cup of your milk of choice – I used Earthsown Unsweetened Original Almond milk

Pepper to taste

1 piece Tenderflake puff pastry

½ cup cheddar cheese, shredded

3-4 springs of fresh thyme, leaves removed and set aside.

1 egg

1. Preheat the oven to 400F

2. Heat your cast iron skillet on the stove over medium heat and add the butter

3. Add in onions and potatoes and cook until potatoes are softened and have a bit of a brown crisp on them (5-10ish minutes)

4. Add in carrots and celery and cook until softened, but not completely cooked (5-10ish minutes)

5. Add in garlic, any frozen vegetables you want and turkey and cook for another 5ish minutes

6. Sprinkle flour over the mixture and mix well. This is going to help make the sauce nice and thick, but we also don’t want mini dumplings in there so mix it up!

7. Mix in the chicken broth, milk, pepper and stir. Increase the heat to medium high to bring the liquid to a bubble and then decrease the heat back to medium. Cook until the vegetables are fork tender (5ish minutes)

8. While the mixture is bubbling away, start to work on the puff pastry. Roll out the puff pastry to a size that will cover the cast iron skillet. Sprinkle with the cheese and the thyme over the pastry, fold it in quarter and roll it out again to the size of your skillet.

9. Cover the skillet with your cheesy thymey puff pastry

10. Scramble your egg and brush it over the puff pastry (I didn’t have a brush, so I just used my fingers. Deal with it)

11. Pop it in the oven for about 20 minutes or until the puff pastry looks cooked.

12. Enjoy! 

Love this recipe because it helped me get rid of leftovers in my freezer (turkey, peas) and it’s made with vegetables that have a long shelf life (potatoes, carrots). I’m trying to decide what things I should include in my recipe posts. Would we be interested in calories (boo, eat what you want), macros, micros? (that could be tricky), allergens? Let me know! :)

*Yes I said butter. Use whatever ingredient you want to help cook the things and prevent them from sticking to your pan. I usually use Becel Avocado oil-based margarine.

**Use whichever kind of flour you want for this. Keep in mind that I used tenderflake puff pastry so this recipe isn’t gluten free but you can make it that way by choosing a gluten free flour (oat would probably be best as this is acting as a thickening agent for the broth to make a sauce) and a gluten free pie shell as the top (I had trouble finding a premade gluten free puff pastry product).

***I really like this product because you get a lot more flavour since it’s concentrated. The biggest concern with this is that it’s very high in sodium (1240mg for the whole bottle or 54% of your daily recommended intake!). If you’re monitoring your salt intake, I would recommend switching to 1 cup of a regular low sodium chicken stock and add some extra flavour using a splash of white wine or extra spices.