Prep Time: 35 mins Cook Time: 30 mins Servings: 6
1/4 cup unsalted butter
1 large onion, diced
2 small potatoes, peeled and diced
1 bell pepper, seeded and diced
2 carrots, peeled and diced
2 ribs celery, thinly sliced
2 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken or turkey broth
1 cup whole milk
1 (14.5-ounce) can petite diced tomatoes, drained
2 cups chopped cooked turkey
2 teaspoons Creole seasoning
1 sheet frozen puff pastry, thawed
Heat oven to 400 F and lightly spray an 8-inch-by-8-inch baking dish with nonstick cooking spray. Set aside.
In a large Dutch oven or large skillet over medium heat, melt butter. Add onion, potatoes, bell pepper, carrots and celery. Cook, stirring occasionally, about 20 minutes, or until potatoes are tender. Add garlic and cook 1 minute.
Sprinkle flour over mixture and stir to combine. Cook about 3 minutes, stirring occasionally. Add broth and milk, stirring to combine. Bring to a simmer and cook about 5 minutes or until thickened. Add tomatoes, turkey and Creole seasoning (you can add more to taste). Stir to combine.
Pour mixture into the prepared dish and cover with thawed puff pastry. Cut a few slits in the top of the pastry. Bake 25 to 30 minutes or until the pastry is golden brown.