Cookin’ Greens Turkey Pot Pie

cookin' Greens Turkey Pot Pie


1 pkg. defrosted puff pastry
2 cups diced cooked Turkey
2 peeled, diced potatoes
1 celery rib, cubed
1 carrot, peeled, diced
1 cup each frozen peas and corn
1 cup Cookin’ Greens Designer’s Mix
1 green pepper, seeded, diced
1 leek, washed, sliced into rings
1 tsp. each thyme, garlic powder, salt and black pepper
1 2 tbsp. flour
2 tbsp. EVOO
1 cup leftover gravy or broth
1 cup unsweetened dairy free soy or almond milk (milk, evaporated milk or 15% milk ) can be used
sesame seeds for sprinkling


In a preheated skillet add oil then leeks. Sauté on med. heat to soften. Add the remaining veggies except the frozen veggies. Stir occasionally to soften all veggies.

Sprinkle with flour stir to cook through. Add broth, continue stirring to thicken. Pour in milk, herbs and spices.

When mixture thickens slightly, add frozen veggies. Stir to coat and turn heat off. Mix in turkey and set aside to cool to room temp.

Roll pastry to a 1/4″ thickness and large enough to cut out 4 circles large enough to cover your vessels.
Spoon generous portions into ovenproof dishes. Stretch dough over opening of dish. Brush with extra milk and sprinkle with seeds.

Bake in preheated 375 ° oven on a baking sheet until lightly golden brown, approx. 40-45 min.


Note: Recipe was submitted by Marisa Raponi of Tasty Delights.


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