Hearty Turkey Pot Pies
Hands-on time: 25 minutes Total time: 40 minutes Makes: 4 servings
A fragrant peppery thyme cream makes sauce these speckled individualwith pies the ultimate weeknight comfort food. Look for a packaged whole grain blend that cooks in 15 minutes or less to ensure the grains become tender during baking.
1 tsp olive oil
⅓ cup quick-cooking whole grain blend
(such as PC Blue Menu Brown Rice
With Barley and Spelt Blend)
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
½ cup chopped cremini mushrooms
1 clove garlic, minced
½ tsp chopped fresh thyme
¼ cup all-purpose flour
2 cups sodium-reduced chicken broth
2 cups shredded cooked boneless skinless
½ cup frozen peas
⅓ cup whipping cream (35%)
¾ tsp each salt and pepper
1 sheet (half 450 g pkg) frozen
butter puff pastry, thawed
In large skillet, heat oil over medium heat; cook grains, onion, carrot, celery and mushrooms, stirring occasionally, until grains are beginning to soften and onion is translucent, about 10 minutes. Add garlic and thyme; cook, stirring, until fragrant. Sprinkle in flour; cook, stirring, for 30 seconds.
Increase heat to medium-high. Stir in broth; bring to simmer and cook, stirring often, until thickened, about 8 minutes. Stir in turkey, peas, cream, salt and pepper; bring to simmer and cook, stirring, for 1 minute. Divide among four 12-oz mini soufflé dishes. Set aside.
On lightly floured work surface, roll out pastry into 10-inch square; cut into 4 equal squares. Place 1 square over each mini soufflé dish; cut 4 steam vents in top of each. Whisk egg with 1 tsp water; lightly brush over pastry. Bake on rimmed baking sheet in 450°F oven until pastry is golden and filling is bubbly, about 15 minutes. Let stand for 5 minutes before serving.
per serving: about 542 cal, 30 g pro, 25 g total fat (13 g sat. fat), 48 g carb (5 g dietary fibre, 6 g sugar), 96 mg chol, 994 mg sodium, 484 mg potassium. % RD I: 6% calcium, 25% iron, 49% vit A, 8% vit C, 17% folate.