This incredibly-delicious Nations Best® Rosners Turkey pot pie contains the classics: potatoes, carrots and peas, with a hint of sweetness from the apple and raisins. The Indian spicing adds flavorful depth to this traditional dish.
1 Granny Smith apple, cored and cut into 1/2pieces
3 c chicken broth
1 cinnamon stick, 3 inches long
1/2 c golden raisins
1/2 c frozen or fresh shelled peas
1/4 c chopped flat-leaf parsley
2 c coarsely shredded Nations Best® Rosners Turkey Breast
Salt & freshly-ground black pepper, to taste
1 sheet store bought puff pastry (8 oz), defrosted
1 egg, beaten with 1 Tbsp water
Cranberry relish, for serving
Heat the oil in a large heavy pot over low heat. Add the onion and cook, stirring occasionally, until wilted, 10 minutes. Add the garlic and ginger and cook, stirring, 2 minutes. Sprinkle with the curry powder and flour and cook, stirring, for 1 minute.
Add the carrots, potatoes, apple, broth, and the cinnamon stick. Simmer, partially covered, until the vegetables are tender, 20 minutes. Add the raisins, peas, parsley, and turkey and cook 5 minutes longer.
Preheat the oven to 350 degrees F.
Place the mixture in a 2 quart round oven-proof casserole. On a lightly floured surface, roll the puff pastry into a circle about 2 inches larger than the top of the casserole, trimming excess dough. Brush the rim of the casserole with the egg wash and lay the pastry over the top. Crimp the edges on the inside and outside around the rim to form a tight seal. Cut 3 slits in the center of the pastry to release steam and brush it with the remaining egg wash.
Place the casserole on a baking sheet and bake until the crust is golden, 40 to 45 minutes. Serve piping hot with cranberry relish on the side.