30 minute turkey stew with puff pastry crackers

Tastier and easier than turkey pot pie!

I’ve loved turkey and chicken pot pie since I was a little kid. I remember being so impressed that leftover cooked poultry could be transformed into something so delicious and, of course, the pastry crust that my mom put on top was always flaky perfection. I switched things up and started using storebought puff pastry on my meat pies years ago – it’s a shortcut I’ve been very happy with, although sometimes I found it tricky to get the pastry as crispy all the way through as I wanted it to be. This recipe solves that problem, since you bake the pastry separately from the cooked vegetables, turkey and gravy. It’s been such a hit at my house I doubt I’ll ever make it any other way now.

Ingredients

• 2 tablespoons (30 mL) olive oil
• 1 large onion, chopped into 1/2 inch (1.25 cm) pieces
• 1 teaspoon (5 mL) ground sage
• 4 medium or 6 small potatoes, cut in 3/4 inch (2 cm) pieces
• 1 sweet potato, peeled and cut in 3/4 inch (2 cm) pieces
• 1 large carrot, peeled and chopped in 1/2 inch (1.25 cm) pieces
• 1 medium zucchini, halved lengthwise and chopped in 1/2 inch (1.25 cm) pieces
• 1 cup (250 mL) chopped fresh green beans, in 1 inch (2.5 cm) pieces
• 1 1/2 cups (375 mL) cooked turkey, in 1/2 inch (1.25 cm) pieces
• 3 tablespoons (45 mL) butter
• 3 tablespoons (45 mL) all-purpose or gluten-free flour
• 2 cups (500 mL) chicken stock
• 1 teaspoon (5 mL) ground sage
• Salt and pepper, to taste
• 1 sheet frozen puff pastry, thawed but still cold

Method

• Preheat oven to 400F.
• In a large pot over medium heat, warm olive oil.
• Add onions and cook for 2 minutes, stirring often.
• Add white and sweet potatoes and just enough water to barely cover the vegetables.
• Place a lid on the pot and bring to a boil. Let cook for about 8 minutes, until potatoes are just tender when pierced with the tip of a sharp knife.
• While potatoes cook, prepare crackers. Roll the sheet of puff pastry out between two fresh sheets of parchment paper, making a 10 or 11 inch (25 – 27.5 cm) square.
• With a sharp knife, cut the puff pastry into 2 inch (5 cm) squares (approximately). Put the top sheet of parchment used from rolling on a large baking tray and transfer the cut squares to the baking tray. Prick each square several times with the tines of a fork then put the baking tray in the oven.
• Bake for 12 – 14 minutes until crackers are golden brown and slightly puffed.
• While potatoes and crackers cook, melt butter in a small saucepan. Add flour and cook, stirring constantly, for 2 minutes. Whisk in chicken stock a bit at a time to form a smooth, thick sauce. Add sage and season to taste with salt and pepper. Keep warm on low heat.
• When potatoes are just tender, add carrots, zucchini and beans to the pot and stir gently. Add the sauce from the smaller pan and stir again.
• Heat until the mixture is simmering and carrots are tender (about 5 – 7 minutes).

Serves 4 – 6.