Upside-Down Turkey Pot Pies
15
- Prep Time15 mins
- Total Time40 mins
- Makes4 Servings
John Cullen
Winner, winner, leftover turkey dinner! This deconstructed twist on a traditional pot pie is kid-friendly and also way easier to make.
Ingredients
1/2 397-g pkg frozen pre-rolled puff pastry, thawed in fridge
1 very small red onion, cut into thin rings
1 red bell pepper, cut into thin rounds
1 tsp vegetable oil
2 cups leftover cooked turkey, chopped
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 cup frozen peas
1 cup broccoli florets
1/2 tsp salt
1 tsp lemon juice
Instructions
Preheat oven to 400F. Unroll pastry (it will measure 10 x 10 in. square). Cut into 4 squares. Set on a lightly oiled baking sheet. Top each square with onion and pepper. Bake in centre of oven until pastry is lightly golden, 18 to 20 min.
Heat a large saucepan over medium-high. Add oil, then chicken. Cook, stirring often, until no pink remains, about 3 min. Remove to a bowl. Reduce heat to medium. Add butter. When melted, whisk in flour. Cook, whisking constantly for 1 min. Slowly whisk in milk until evenly mixed.
Bring to a gentle boil, then stir in chicken, peas, broccoli and salt. Season with pepper.
Cook until broccoli is tender-crisp, 3 to 5 more min. Remove from heat and stir in lemon juice. Spoon about 1 cup chicken mixture over each baked puff-pastry square.
Kitchen tip
This recipe is equally delicious with leftover cooked chicken.
Nutrition (per serving)
Calories 513, Protein 26g, Carbohydrates 42g, Fat 27g, Fibre 4g, Sodium 642mg.