Turkey, Sage and Squash Pot Pie
- Preparation time: 25 minutes
- Total time : 40 minutes
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||37 g|
|sat. fat||11 g|
|dietary fibre||3 g|
This fast version of pot pie is a great way to use up leftover Thanksgiving turkey. It is quicker to make than a regular pot pie because the pastry bakes as the filling simmers. If time permits, you can put the filling in ovenproof dishes, cover with uncooked pastry and bake until bubbly and golden.
- 1/2 pkg (450 g pkg) 1/2pkg (450 g pkg)frozen rolled butter puff pastry, thawed
- 1 1eggeggs, beaten
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 1 1rib celery, chopped
- 1 1acorn squashacorn squashes, (about 500 g), peeled and cubed (about 4 cups)
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/3 cup 1/3cupall-purpose flour
- 2 cups 2cupssodium-reduced chicken broth
- 3 cups 3cupsshredded cooked turkey, white and dark meat
- 2 tbsp 2tbspthinly sliced fresh sage
- 1 pinch 1pinchnutmeg
- 2 cups 2cupsfresh baby spinach
- 1/2 cup 1/2cup10% cream
On parchment paper, unroll pastry; cut lengthwise then crosswise into 4 equal sections. Brush with egg. Transfer paper with pastry onto baking sheet; bake in 400°F (200°C) oven until puffed and golden, 16 to 18 minutes.
Meanwhile, in Dutch oven or large saucepan, melt butter over medium heat; cook onion, celery, squash, salt and pepper until squash is tender, 7 to 8 minutes.
Stir in flour; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 8 minutes.
Stir in turkey, sage and nutmeg; cook until turkey is hot, about 4 minutes. Stir in spinach and cream; cook until spinach is wilted. Ladle into bowls; top with puff pastry.
Additional information :
Change It Up
Chicken and Sweet Potato Pot Pie
Replace turkey with shredded chicken. Replace squash with 1 large sweet potato.
Source : Canadian Living Magazine: October 2012