Apple cider turkey pot pie
Prep 15 min
Total 45 min
Serves 6
Updated Aug 30, 2018
Chatelaine
Ingredients
2 tbsp
2 cups
apple cider, divided
1
sweet potato, peeled and cut into 1/2-in. cubes
1
onion, chopped
1/4 cup
35% cream
2 tbsp
Dijon mustard
1/2 tsp
dried sage
1/2 tsp
1 kg
1 cup
1/2 450-g pkg
frozen puff pastry
1
egg yolk, beaten
Instructions
- PREHEAT oven to 400F.
- STIR cornstarch with 1/4 cup apple cider in a small bowl. Set aside.
- COMBINE sweet potato with remaining cider and onion in a pot. Boil, covered, until potato is tender, 12 to 15 min.
- STIR cornstarch mixture and add to pot along with cream, Dijon, sage and salt. Stir often, until sauce thickens, 2 to 3 min. Stir in cubed turkey breast and peas.
- SCRAPE turkey filling into a 9×13-in. baking dish. Top with puff pastry, stretching dough to cover dish. Using the tines of a fork, press edges of dough against rim of dish, or fold into the sides. Brush egg yolk over pastry. Cut several slits in the top to let steam escape.
- BAKE in centre of oven until crust is golden-brown, 15 to 20 min.
Nutrition
Calories 501, Protein 45 g, Carbohydrates 41 g, Fat 17 g, Fibre 4 g, Sodium 438 mg. Excellent source of Vitamin A
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