Turkey & Veg­etable Pot Pies

Store-bought pas­try and canned soup make it easy to stretch a cou­ple of cups of meat into a meal for four

Woman's World - - Weeknight Wonderful -

2 1 (10 Tbs. oz.) all-pur­pose can con­densed flour golden mush­room soup 1⁄ 2 tsp. dried thyme 3 cups frozen as­sorted veg­eta­bles, thawed 2 cups shred­ded cooked turkey 1⁄ tsp. grated lemon zest 2 1 sheet frozen puff pas­try dough, from 17.3 oz. pkg., thawed 1 egg, beaten Heat oven to 400°F. Coat four 1-cup ramekins with cook­ing spray. Place on rimmed baking sheet. In pot, whisk to­gether 1 cup wa­ter and flour; whisk in soup and thyme. Over medium-high heat, bring to a boil. Re­duce heat to medi­um­low; cook un­til thick­ened, 5 min. Stir veg­eta­bles, turkey and zest into soup mix­ture and cook un­til mix­ture is heated through, 3– 4 min., stir­ring oc­ca­sion­ally. Evenly di­vide mix­ture among ramekins. On sur­face, un­fold pas­try; us­ing 31⁄ 2" round cut­ter, cut out 4 rounds from pas­try. If de­sired, cut out shapes from scraps; lightly brush with wa­ter and at­tach to rounds. Brush rounds with egg; place over ramekins. Bake 25 min. or un­til browned and baked through. Let stand 10 min. be­fore serv­ing. Serv­ings: 4. Kitchen time: 20 min. To­tal time: 55 min. Calo­ries: 418 Pro­tein: 29g Fat: 16g (7g. sat.) Chol.: 117mg Carbs.: 42g Sodium: 621mg Fiber: 4g Sugar: 0g

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