Turkey à la King with Puff Pastry
Creamy, chunky, savory and loaded with flavor, Turkey a la King served over a puff pastry shell is good eating for sure! It's super simple to make and is easy enough for a weeknight dinner! Got leftover turkey? This is what you do with it!
Servings: 4 servings
Calories: 1202kcal
Ingredients
- 1 package puff pastry shells baked according to the directions on the package
- 4 tablespoons butter
- 8 ounces mushrooms quartered
- ½ cup chopped onion
- 2 stalks celery diced
- 1 carrot shredded
- 6 tablespoons all purpose flour
- 1½ cup chicken broth or stock use low or no sodium added to control the salt
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cooked turkey diced
- 1 cup frozen peas thawed
- 1 cup diced red bell pepper
- 2-3 sprigs thyme
- 1 cup heavy whipping cream
- 1 tablespoon fresh parsley optional garnish
Instructions
- Preheat your oven and bake the puff pastry shells according to the package directions. Set them aside to cool.
- Melt the butter in a large skillet over medium heat. Add the mushrooms, onions, celery, and carrot, and cook over medium heat until they’re soft and the onions are translucent. About 7 minutes.
- Turn off the heat and stir in the all-purpose flour until the vegetables are well-coated.
- Gradually pour in the chicken broth or stock and mix well to combine. Add the thyme, garlic powder and onion powder. Turn the heat to medium and cook while stirring until the sauce starts to thicken.
- Add the milk and continue to simmer until thickened. Stir continuously to avoid lumps.
- Add the peas, red bell pepper, turkey, and heavy whipping cream and heat over medium heat until simmering. Turn off the heat and adjust the seasoning with salt and pepper to taste.
- Spoon the creamy turkey mixture into the baked puff pastry shells and serve immediately with a sprinkle of parsley on top.
Notes
Chef Jenn's Tips
- Do all the chopping the day before and then this recipe is even faster to make.
- If your sauce is too thick, thin it a bit with milk or cream. If it’s too thin, you can thicken it up with a slurry. Combine 1 tablespoon of flour with 3 tablespoons of water and stir until there are no lumps. Add half of the slurry to the sauce and simmer to thicken, adding more as needed.
- Don’t make the puff pastry shells too far in advance. They taste best when just out of the oven.
Nutrition
Serving: 1cup | Calories: 1202kcal | Carbohydrates: 83g | Protein: 30g | Fat: 85g | Saturated Fat: 35g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 852mg | Potassium: 858mg | Fiber: 7g | Sugar: 13g | Vitamin A: 5544IU | Vitamin C: 69mg | Calcium: 176mg | Iron: 5mg