Elegant Turkey Pot Pies

This is an effortless meal that is great for guests and a bit nostalgic for the holidays that have just passed.  Who does not love a turkey dinner, with all the fixings’?? I love to cook a big dinner, but that is not convenient during a work week with so much to do and so little time to do it.  This is a great alternative to that large meal that takes so much preparation. Alternatively you can make this with chicken, ham or whatsoever kind of meat you would consider.

Please note that I am cooking for 5 or more on most nights and my recipes will feed at least that amount of people.

You will need;

Stouffers stuffing (one package)

Sausage crumbles

Premade Cranberry sauce

2 tsp vegetable oil

1 cup of milk

2 Medium size onions Chopped

Shredded mozzarella cheese (or whatever you have on hand)

2 cans Cream of Chicken

1 package frozen veggies (Carrots , peas, lima beans, and beans) you can use just carrots and peas

3 cups shredded or cubed turkey (you can buy this in the sandwich meat section)

1 package of puff pastry

Heat the oil in a skillet and sauté the onions until browned.

Stir the soup, milk, peas, carrots and chopped celery in the skillet and heat to a boil. ( watch as the milk tents to boil over)  Reduce the heat to low, cover and cook for 5 more minutes or until the vegetables are tender.

Stir in the turkey and cook until the mixture is hot and bubbly.

Make the stuffing according to the package and add the sausage crumbles that can be purchased in the breakfast section of your grocer’s store.

Place a puff pastry on a plate, surround it with some stuffing, add the turkey mixture to the puff pastry, top with cheese and the top of the pastry if desired.

I use the cranberry sauce to add a bit of color to the plate.

Bon Appétit