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
1/2 cup minced cilantro
1 stick (8tbsp) butter (or substitute plant based butter)
2/3 cup flour
5 cups chicken or vegetable stock
1/4 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
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