Hearty Turkey Pot Pies

Canadian Living Comfort Food - - Pastas & Casseroles -

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

turkey breast

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

1 egg

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.

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