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Turkey Pot Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Turkey Pot Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 1 sheet frozen puff pastry
  • 1/2 cup milk
  • 1 egg, beaten
  • 2 (11-oz) cans condensed cheddar cheese soup
  • 2 (10.75-oz) cans cream of celery soup
  • 1 large Turkey skinned, cooked, boned and cubed
  • 2 medium onions, diced
  • 2 cups cooked butternut squash, diced
  • 2 cups cranberry sauce
  • salt and pepper, to taste

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product