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Roasted Turkey Pot Pie

Roasted Turkey Pot Pie

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Here's a scrumptious use for leftover turkey.  Warm from the oven, this home-style pot pie features turkey, sweet potatoes, dried cranberries and gravy topped with a tender, flaky puff-pastry crust.

serves 6 people

Ingredients

cost per recipe: $13.55

The price is determined by the national average.

  • 1/2

    of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)

  • 1

    egg

  • 1

    tablespoon water

  • 2

    cans (10 1/2 ounces each ) Campbell’s® Turkey Gravy

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon poultry seasoning

  • 3

    cups coarsley chopped cooked turkey

  • 2

    large sweet potato, cut into cubes (about 3 cups)

  • 1/2

    cup sweetened dried cranberries

view nutrition info

How to Make It

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl. Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush the baking dish edges with the egg mixture. Place the pastry over the turkey mixture. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim and flute the edges. Brush with the egg mixture. Cut several 2-inch long slits on the top. Bake for 35 minutes or until golden and filling is hot.
Step 1

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl.

Step 2

Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.

Step 3

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush the baking dish edges with the egg mixture. Place the pastry over the turkey mixture. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim and flute the edges. Brush with the egg mixture. Cut several 2-inch long slits on the top.

Step 4

Bake for 35 minutes or until golden and filling is hot.

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Made With
(10 1/2 ounces  each ) Campbell’s® Turkey Gravy

(10 1/2 ounces each ) Campbell’s® Turkey Gravy

Buy Now
of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)

of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)

Buy Now

Ratings & Reviews

(3)
  • Bernadine T.

    October 25, 2010

    Roasted Turkey Pot Pie

    This is a REAL winner. Great with leftover roasted chicken, too.

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  • ctn70215

    June 19, 2009

    Roasted Turkey Pot Pie

    My husband loved this asked me to make it again for a dinner, when we were having our son and his girl friend over.

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    (0) (0)
  • jkklein74

    November 27, 2007

    Roasted Turkey Pot Pie

    I made this for thanksgiving dinner using fresh turkey, but I was dissapointed because the crust was only on the top, not all the way around, and the recipe should say COOKED cubed sweet potatoes - mine were hard nasty raw lumps even after baking - we ate around them.

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