Turkey Pot Pie
-
Prep
30 min. -
Cook
45 min. -
Serves
6
| 1 cup | olive oil |
| 1 cup | diced celery |
| 1 cup | white onion |
| 1 cup | carrots |
| 2 cup | diced red potatoes |
| 1 cup | sliced mushrooms, ¼" thick |
| 2 cup | diced turkey |
| 2 tsp | minced garlic |
| 1 tsp | cracked black pepper |
| 1 cup | hot water mixed with 1 tsp Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | minced fresh thyme |
| 2 Tbsp | minced fresh sage |
| 4 Tbsp | unsalted butter |
| 4 Tbsp | all-purpose flour |
| 1 tsp | The Original Louisiana Brand Hot Sauce |
| 1 cup | half and half |
| 1 cup | hot water mixed with 1 tbsp Better Than Bouillon® Roasted Chicken Base |
| 1 sheet | puff pastry, thawed and cut into 3-inch squares, baked according to package |
Preheat the oven to 350°F. Grease a 2-quart baking dish.
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.
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.
Add the butter to the pan and let melt. Add the flour and the Hot Sauce. Whisk to combine. Cook for 1-2 minutes, whisking constantly.
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.
Add the vegetables back to the pan and stir to combine. Pour the mixture into the baking dish.
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.
Recipe tags: Louisiana Brand Hot Sauce, moderate difficulty, lunch, roast
