Easy Creole Turkey Pot Pie
Servings 6
Ingredients
- 1/4 cup unsalted butter
- 1 large onion, diced
- 2 small potatoes, peeled and diced
- 1 bell pepper, seeded and diced
- 2 carrots, peeled and diced
- 2 ribs celery, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 cups chopped cooked turkey
- 2 teaspoons Tony Chachere’s Original Creole Seasoning ((or more to taste))
- 1 sheet frozen puff pastry, thawed
Instructions
- Preheat the oven to 400°F and lightly spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.
- In a large dutch oven or large skillet over medium heat, melt the butter. Add the onion, potatoes, bell pepper, carrots, and celery. Cook, stirring occasionally, for about 20 minutes, or until the potatoes are tender. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the mixture and stir to combine. Cook for about 3 minutes, stirring occasionally. Add the broth and milk and stir to combine. Bring to a simmer and cook for about 5 minutes or until thickened. Add the tomatoes, turkey, and Tony Chachere’s Creole Seasoning (or more to taste) and stir to combine.
- Pour the mixture into the prepared dish and cover with the thawed puff pastry sheet. Cut a few slits in the top of the pastry. Bake for 25 to 30 minutes or until the pastry is golden brown.
Notes
To prevent the filling bubbling over and spilling in the oven, you can place the dish on a rimmed baking sheet before putting it in the oven.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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