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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
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.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 739 mg
- Sugars 5 g
- Protein 40 g
- Calories 681.0
- Total fat 37 g
- Potassium 837 mg
- Cholesterol 146 mg
- Saturated fat 11 g
- Total carbohydrate 49 g
%RDI
- Iron 36.0
- Folate 45.0
- Calcium 13.0
- Vitamin A 28.0
- Vitamin C 17.0
