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Turkey Pot Pie

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat oven to 350 °F.

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 °F 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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