Best Creamy Turkey In Puff Pastry Crock Pot Recipes

CREAMY TURKEY IN PUFF PASTRY (CROCK POT)

Creamy Turkey in Puff Pastry (Crock Pot) image

Make and share this Creamy Turkey in Puff Pastry (Crock Pot) recipe from Food.com.

Provided by Mom2Rose

Categories One Dish Meal

Time 4h38m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs turkey breast cutlets, cut into bite-sized pieces
1 1/2 cups fresh mushrooms, sliced
1 cup white pearl onion, frozen
1 fennel bulb, diced, top removed
1 teaspoon crushed garlic
1 teaspoon herbes de provence
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup white wine (Chardonnay)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (10 ounce) box frozen puff pastry shells

Steps:

In large bowl, stir together all ingredients except the puff pastry shells.
Transfer to a 4-5 qt slow cooker.
Cover and cook on LOW setting for 3 1/2-4 1/2 hours.
A half hour before serving, preheat oven to 400°F.
Cook pastry shells according to package instructions.
Serve pastry shells filled with creamy turkey and topped with pastry lid.

Nutrition Facts : Calories 513.1, Fat 21.9, SaturatedFat 5.5, Cholesterol 93.8, Sodium 907.4, Carbohydrate 31.4, Fiber 2.5, Sugar 2.7, Protein 42.8

TURKEY POT PIE WITH PUFF PASTRY CRUST

Turkey Pot Pie With Puff Pastry Crust image

Make and share this Turkey Pot Pie With Puff Pastry Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories Savory Pies

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 (10 ounce) bag frozen pearl onions, defrosted
3 medium carrots, peeled and cut into 1-inch pieces
1 lb yukon gold potato, peeled and cut into 1-inch pieces
1/2 cup unsalted butter
2 leeks, white and light green parts only, cleaned and finely chopped
3/4 lb medium cremini mushroom, thickly sliced
1 cup frozen baby peas, defrosted
1 cup frozen corn kernels, defrosted
4 cups cooked turkey, cut into 2-inch chunks
7 tablespoons all-purpose flour
2 cups turkey broth or 2 cups chicken broth
1 cup half-and-half
salt
white pepper
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 frozen puff pastry sheet, defrosted (half of a Pepperidge Farm box)
1 large egg, beaten
2 tablespoons freshly grated parmesan cheese

Steps:

Put the pearl onions in a large bowl.
Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
Add in the mushrooms; stir/saute for 3 minutes or until softened.
Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
Brush the crust with the beaten egg.
Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
Let the potpie stand for 10 minutes before serving.