Makes 4 sandwiches
2 tablespoons canola oil, divided
2 No Cluck Cutlets (see recipe), diced
1⁄3 cup minced shallot
1 cup diced yellow potato
2 ⁄3 cup peeled and diced carrots
2 tablespoons minced celery
1 cup sliced cremini mushrooms
1 clove garlic, minced
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1⁄8 teaspoon cayenne pepper
1 tablespoon all-purpose ﬂour
2 tablespoons Marsala wine
1 cup vegetable broth, plus more if needed
¼ cup fresh or thawed frozen peas
1 tablespoon minced fresh parsley
Salt and pepper, to taste
½ sheet puff pastry (4 x 9 inches), thawed
Heat 1 tablespoon of the canola oil in a large skillet over medium heat. Add the diced cutlets, shallot, potato, carrot, and celery. Cook for 6 minutes, stirring often until the diced cutlets are lightly browned.
Add the remaining 1 tablespoon canola oil, mushrooms, garlic, thyme, rosemary, cayenne, and flour. Cook, stirring occasionally, for 4 minutes. Add the wine to deglaze the skillet, stirring to incorporate anything that may be stuck to the bottom. Add the broth, bring to a boil, then reduce to a simmer. Partially cover and cook for 20 minutes, or until the potatoes are tender, stirring occasionally. Add more broth if needed. Stir in the peas and parsley. Season to taste with salt and pepper.
Meanwhile, cut the puff pastry in half to form 2 pieces 4 x 4 ½ inches. Bake as per the package directions. When cool enough to handle, gently split the puffed squares in half to make 4 pieces. Divide the pot pie filling evenly over the puff pastry and serve.