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Unsalted Butter (1/4 cup)
in a large pot or Dutch oven until foamy. Stir in
Carrots (1 1/2 cups)
Celery (1 cup)
Onions (1/2 cup)
, Sauté for 5 minutes until they start to soften.
All-Purpose Flour (1/4 cup)
and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
Over medium heat, slowly add
Chicken Broth (1 cup)
, stirring constantly until the mixture comes to a boil (the mixture will be very thick).
Add another cup of
Chicken Broth (2 cups)
and stir until smooth and the mixture comes to a simmer. Repeat with the remaining broth.
Reduce heat to low and add
Baby Potatoes (1 1/2 cups)
Fresh Thyme (1 tsp)
Fresh Parsley (1 tsp)
Kosher Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
Next, prep the puff pastry dough. Dust your work surface with flour and roll the
Puff Pastry (1 sheet)
into a 13x9-inch rectangle or large enough to overhang your casserole dish. The dough should be 1/8-1/4 inches thick.
Stir in the
Turkey (2 cups)
Frozen Green Peas (1 cup)
into the stew and adjust to taste with salt and pepper. Pour the mixture into a greased 12x8-inch or 2-quart equivalent casserole dish.
Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
Large Egg (1)
Cream (1 Tbsp)
together in a small bowl and brush evenly over the puff pastry.
Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and the pastry is cooked through.
Remove from oven and serve immediately.
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