Turkey Pot Pie

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Recipe Courtesy of Paula Deen

Based on 5 Reviews

Servings: 4 servings
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1 sheet frozen puff pastry
1/2 cup milk
1 egg, beaten
2 11-ounce cans condensed cheddar cheese soup
2 10 3/4-ounce cans cream of celery soup
1 large Turkey skinned, cooked, boned and cubed
2 medium onions, diced
2 cup cooked butternut squash, diced
2 cup cranberry sauce
salt and pepper to taste

Directions

Preheat oven to 350 degrees.

To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

In a large saucepan heat the milk and soups. Stir in turkey, onion, squash, cranberries and salt and pepper. Bring mixture to a boil. In an oven-proof pot, fill with mixture and top with the pre-cooked lattice square. Bake at 350 degrees for 5 minutes until bubbly and puff pastry is deep golden brown.

Cook’s Note:
Cutting the puff pastry with a fluted-wheel creates elegant edges.

Good substitutions for cheddar cheese soup are cream of chicken soup and cream of mushroom soup.

Recipe Courtesy Paula Deen

Show: Paula's Home Cooking
Watch Paula on Food Network

Reader Comments:

Please tell me the Amount of boneless turkey or chicken to be using in this recipe. Thank you in advance for your cooperation in this matter.

By Lorene on January 11, 2013

We use 1-2 lbs Turkey breast [sold in thick pre-sliced pieces year round at Publix - but it's hard to find :( at other stores]. We use an 8x8 square glass baking dish. Cranberries, turkey, cheese, and squash sound like a really weird combination, but it's surprisingly good and easy to make. The filling does not end up being really cheesing tasting, just a basic "cream of ..." soup type taste. The sweet cranberries add a neat contrast and the squash pieces add a good 'filler'. We don't have any problem with weaving the puff pastry, but you don't need to weave it if you don't want to! Besides, it's best where it's puffy, not where it's flat (from intersecting), so maybe just do a solid sheet instead! It's nice to cook it separate, and then each person cuts the size they want to go on their bowl. (As 2 adults, we eat ALL of the puff pastry with our "pie" and have several servings of "filling" leftover to refrigerate.) The filling reheats fine; the puff pastry - not so much.

By Susan on November 11, 2012

Gotta agree with Cathy. Doesn't seem like the portions/ingredients are quite right. 4 cans of soup, 1 large turkey and it makes 4 servings?

By Michael on November 12, 2011

1 LARGE TURKEY? To me that means perhaps 8 to 10 cups of meat...! This recipe has not been proof read Paula. I think you mean perhaps 2-3 cups of white and dark meat left over from the large turkey you cooked for a holiday dinner. Instructions on what size oven proof dish to use are vague as well.

By Cathy maro on September 02, 2011

This is a tasty recipe but when it comes to makin the top part which is when u put th little design on it- it looks easy but it takes practice to get it in a good position...........

By LaReesa on May 12, 2011

Pauladeen.com

Turkey Pot Pie

Ingredients Add to grocery list

Directions

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