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