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Curried Turkey Pot Pies

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.

  1. Canola oil
  2. 1 cup diced onion 250 mL
  3. 1 cup diced celery 250 mL
  4. 1 cup diced sweet potato 250 mL
  5. ½ package (1 lb/454 g) frozen puff pastry, thawed
  6. ¼ cup all-purpose flour 60 mL
  7. 2 ½ tsp curry powder 12 mL
  8. 1 tsp garlic powder 5 mL
  9. 1 ½ cups ready-to-use chicken broth 375 mL
  10. 2 cups chopped cooked turkey 500 mL
  11. 1 cup frozen green peas, thawed 250 mL
  12. ½ cup chopped fresh cilantro 125 mL
  13. 1 cup half-and-half (10%) cream 250 mL
  14. ½ tsp salt 2 mL
  15. ½ tsp black pepper 2 mL
  16. 1 large egg, lightly beaten
  1. Preheat oven to 425°F (220°C) and lightly oil six 1-cup (250 mL) ramekins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serves 6.
  1. You can thaw puff pastry overnight in the fridge or on the counter for 45 to 60 minutes.
The Best of Bridge

This recipe is available in the book Best of Bridge Weekday Suppers.