Turkey Pot Pie
with creamy mushroom and leek fillingCalories
:
1063 kcalProtein
:
54.2g proteinTotal
:
50 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Barley
- Cereals containing gluten
- Wheat
- Mustard
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Garlic
150 grams
Mushrooms
320 grams
Irish Turkey Breast
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Dried Thyme
2 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 unit(s)
Onion
1 sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Puff Pastry
(Contains: Wheat, Cereals containing gluten May be present: Milk)
1 unit(s)
Leek
Not included in your delivery
½ tbsp
Flour
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg (Optional)
Nutrition Values
Energy (kJ)4447 kJ
Energy (kcal)1063 kcal
Fat54.4 g
of which saturates13.5 g
Carbohydrate75.1 g
of which sugars12.5 g
Dietary Fiber31.1 g
Protein54.2 g
Salt4.6 g
Trans Fat0.1 g
Potassium327.3 mg
Calcium68.5 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Trim the leek and halve lengthways. Thinly slice widthways.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and chop into 2cm chunks.
3
- Return the pan to medium-high heat with 1 tbsp butter (per 2P).
- Add the onion, leek and garlic and cook until starting to brown, 1 min.
- Add the mushrooms and cook for 6-8 min. Season with salt and pepper.
Little Chef's TIP: Have the children add the mushrooms to the pan.
4
- Sprinkle ½ tbsp flour (per 2P) over the veg and stir vigorously.
- Add the stock, creme fraiche, mustard and dried thyme.
- Cook everything together until the sauce has reduced, 5-6 mins.
- Add the turkey to the sauce and stir to coat.
- Continue cooking to thicken the sauce if necessary.
TIP: Loosen with a splash of water if it becomes too thick.
5
- Pour the contents of the pan into an oven dish.
- Cover the top with the pastry, removing any excess. Press on the sides to avoid air bubbles.
- Use a knife to ake a small puncture in the centre, this will allow the steam to escape.
- Bake until the pastry is golden brown, 20-25 mins.
TIP: Brush the pastry with egg or a little milk for a beautiful golden result!
6
- Remove the pie from the oven and allow to cool before serving, 1-2 mins.
- Divide turkey pot pie between plates.
