Turkey Pot Pie Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

0 ratings
Loading the player...


  • 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


Preheat oven to 350°.


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° 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.

Turkey Pot Pie


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen