All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Whether you're walking the neighborhood collecting candy or answering the door for eager trick-or-treaters, you'll need fuel to provide the stamina you need to get through the night. Look no further than this spooky take on a turkey pot pie. No toil or trouble here with this cauldron bubbling over with healthy ground turkey and fresh veggies like carrots, shallot, and cremini mushrooms. Topped off with a flaky puff pastry crust (decorated however you want!), this meal is so satisfying you might not be in the mood for any candy afterwards. Who are we kidding?
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Medium Oven-Safe Casserole Dish
Before You Cook
Prepare the Puff Pastry
Keep puff pastry chilled until use for best results. Stack puff pastry squares and, using a rolling pin, can, or bottle, roll into a square roughly 8" x 8". Using a small knife, cut out a jack-o'-lantern shape from puff pastry. Feel free to skip making the jack-o'-lantern and move on to the next step.
Bake the Puff Pastry
Place jack-o'-lantern puff pastry on prepared baking sheet and bake on top rack until golden brown, 12-16 minutes. While jack-o'-lantern cooks, start preparing ingredients.
Prepare the Ingredients
Quarter mushrooms. Peel, trim, and cut carrots into ⅓" dice. Trim ends off celery and cut into ¼" dice. Peel and mince shallot. Stem and mince parsley. Combine 2 cups water, chicken demi-glace, and cornstarch in a medium mixing bowl.
Cook the Mushrooms
Heat a large non-stick pan over high heat. Add 1 Tbsp. olive oil, mushrooms, and ¼ tsp. salt to hot pan and cook until mushrooms have browned and released much of their moisture, 5-7 minutes.
Cook The Filling
Add carrots, celery, shallot, and turkey to pan and cook until vegetables begin to soften and no pink remains in turkey, 6-8 minutes. Stir cornstarch mixture and add to pan. Bring to a boil, reduce to a simmer, and cook until thickened, 4-6 minutes. Stir in parsley and season to taste with a pinch of salt and pepper.
Plate the Dish
Pour turkey-vegetable mixture into a medium casserole dish and place puff pastry on top.
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