Hawaij Spiced Chicken Pot Pie

ful-filled.com

Marcia N

4 cups cooked cubed chicken or vegan alternative (from about 4 boneless thighs or 3 boneless breasts)

2 cups diced yellow onion (1 large onion)

1 cup peeled & diced carrot (about 3 medium sized carrots)

1 cup diced celery (about 3 stalks)

3 cloves of garlic, minced

2 cups peeled & diced turnip (1 large turnip)

2 cups (10 oz.) frozen peas

½ cup minced cilantro

1 stick (8tbsp) butter (or substitute plant based butter)

⅔ cup flour

5 cups chicken or vegetable stock

¼ cup cream (substitute coconut cream or cashew cream for plant based option)

3 tbsp hawaij spice *see note to make your own

1 tbsp salt + more to taste

frozen puff pastry sheets (thawed per package instructions) *Pepperidge Farm makes a vegan friendly frozen puff pastry

2 tbsp butter, melted - for brushing puff pastry

Directions at ful-filled.com

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