Turkey Stew with Puffed Lids

TURKEY STEW

- 2 cans (10 ounces each) condensed cream of chicken soup
- 1 to 2 cups of water
- 2 teaspoons salt-free chicken seasoning
- 1 1/2 - 2 pounds of turkey cutlets, cut into bite-size pieces
- 1 package (16-ounce) frozen mixed vegetables
- 2 large red potatoes, diced
- 1 medium yellow onion, chopped

PASTRY LID

- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed in fridge
- 1 egg
- teaspoon of water

1. for the stew, in the slow cooker, stir together soup, water and chicken seasoning. Add turkey, mixed vegetables, potatoes and onion; mix well. Cover and cook on high for 4-5 hours.

2. For the pastry lids, preheat oven to 400F about 30 minutes before turkey mixture is done. Unfold thawed pastry; using a fluted pastry wheel or sharp knife, cut dough into three pieces along fold marks. Cut each piece into thirds to make 9 dough pieces total. Place dough on an ungreased baking sheet, about 1 inch apart. Still together egg and water; brush on dough, being careful not to drip egg on baking sheet. Bake about 20 minutes or until puffed and golden.

3) To serve, ladle hot turkey mixture into bowls and top with puffed pastry lids.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user EXCIRA.