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?
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.