Savory Turkey Pot Pie Casserole

• Meat

  • 3 cups Turkey meat

• Produce

  • 2 Carrots, large
  • 2 stalks Celery, small
  • 1 Onion, large
  • 1/4 cup Parsley, fresh
  • 1 cup Peas, frozen
  • 1 Russet potato, large
  • 1/2 tsp Sage, ground
  • 1 tsp Thyme, dried

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/3 cup Flour
  • 1/2 tsp White pepper

• Bread & Baked Goods

  • 2 sheets Puff pastry sheets

• Dairy

  • 1/3 cup Butter

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on keviniscooking.com

Description

Directions

• Heat oven to 400°F. Grease the inside of a 9x9” casserole dish. On a lightly floured surface, roll the pastry sheet into a 12-inch square. Gently press the pastry dough in and up sides of dish. Trim the excess pastry. Using a fork, prick the pastry thoroughly. Place a sheet of aluminum foil onto the surface of the pastry and cover sides so they don’t over cook and burn. Bake for 20 minutes. Remove the aluminum foil.
• Heat butter in a large skillet over medium heat and add the onions , celery, carrots and potatoes and sauté for 5 minutes or until the vegetables are tender-crisp and slightly browned. Sprinkle the flour over all, stir and cook for another 4 minutes. Slowly stir in the broth and wine and cook until the mixture boils and thickens.
• Stir in the mustard, thyme, sage, white pepper, cubed turkey, frozen peas and parsley.
• Spoon the chicken vegetable mixture into the casserole dish with the baked crust. Top with other puff pastry sheet or strips (See Note 1) Place the casserole onto a baking sheet and bake for 30-35 minutes or until the filling is hot and bubbling and the pastry is golden brown.

Nutrition