TURKEY POT PIE WITH TOMATO-BASIL GRAVY AND A GARLIC BREAD PUFF PASTRY

Directions

1. Step 1

   Preheat oven to 350 degrees (convection/fan).

2. Step 2

   Melt butter in a large pot over medium heat. Add onions and garlic. Sauté until softened and translucent.

3. Step 3

   Add the Angela Mia Whole Peeled Tomatoes and turkey. Stir to combine. Spinkle flour over the mixture. Stir well to coat and cook for about 2 minutes.

4. Step 4

   Pour in chicken stock. Add the Birds Eye California Blend, basil and thyme. Bring to a simmer. Season with salt and black pepper.

5. Step 5

   Cook until slightly thickened, then remove from heat and let the mixture cool to room temperature.

6. Step 6

   Divide filling evenly into 2 oven-safe crocks. Place puff pastry sheets over each crock and crimp edges to seal. Brush tops with egg yolk and sprinkle with grated Parmesan cheese.

7. Step 7

   Place in the center of the oven and bake for 20-25 minutes or until the pastry is puffed and golden brown. Remove from the oven and serve immediately.