- 2 Tablespoons butter
- 1 Cup diced carrots
- ½ Cup diced onions
- 1 Cup diced celery
- 1 Teaspoon freshly chopped thyme
- 3 Cups low-sodium chicken stock
- 2 Cups cubed red bliss potato
- ⅓ Cup flour
- ⅓ Cup water
- 2 Cups diced turkey
- 1 Cup green peas
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- Nonstick cooking spray
- ½ sheet puff pastry dough
Preheat the oven to 400 degrees F.
To prepare the filling, melt 2 teaspoons of the butter in a large soup pot over medium-high heat. Add the carrots, onions, celery, turkey, and thyme; cook until the vegetables are soft, about 8 minutes. Add the broth and potatoes; bring to a boil. Cover and simmer 10 minutes.
Combine the flour and water in a small bowl; stir with a whisk until smooth. Return the potato mixture to a boil. Slowly drizzle the flour mixture into the potato mixture, stirring constantly. Cook until the mixture thickens, 1 minute.
Add the peas, salt, and pepper. Spoon the chicken mixture into a large ramekin or ceramic baking dish coated with cooking spray. Place the dough on top of chicken mixture, pressing to the edge of the dish. Cut 2 slits in the top of the crust to allow steam to escape.
Bake until golden and bubbly, 50 minutes.
Let stand 10 minutes before serving.