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Savory Herb-Crusted Turkey Pot Pie

Savory Herb-Crusted Turkey Pot Pie

5 3

This easy-to-make comfort-food classic gets sophisticated with a flaky, herb-scented, puff pastry crust. It's just like mom's...only better!

serves 6 people

Ingredients

cost per recipe: $23.66

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 6

    cups diced cooked turkeyor chicken

  • 5

    cups frozen mixed vegetables (carrots, green beans, corn, peas)or your favorite frozen vegetable blend

  • 2

    tablespoons butter

  • 1/2

    cup all-purpose flour

  • 2

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/4

    teaspoon ground black pepper

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions

  • 2

    tablespoons coarsely chopped fresh herbs(parsley, thyme and/or oregano)

view nutrition info

How to Make It

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the turkey and vegetables in a 3-quart (13 x 9-inch) shallow baking dish. Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs.  Cut several slits in the pastry. Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling.  Let cool on a wire rack for 20 minutes.
Step 1

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Step 2

Stir the turkey and vegetables in a 3-quart (13 x 9-inch) shallow baking dish.

Step 3

Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture.

Step 4

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs.  Cut several slits in the pastry.

Step 5

Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling.  Let cool on a wire rack for 20 minutes.

Recipe Tips

  • Alternate Preparation: For a more striking presentation, you can flute the edges of the pastry as you press it to the rim.
  • Ingredient Note: We like to keep a 32-ounce package of frozen mixed vegetables on hand.  Use 5 cups for this recipe, then save the remainder to easily stir vegetables into soups, stews or casseroles.
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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions

Buy Now

Ratings & Reviews

(3)
  • Wendy C.

    April 13, 2010

    Savory Herb-Crusted Turkey Pot Pie

    This was so easy to make - especially if you have the chicken already cooked. My husband thought I had really put a lot of effort into it : ) I doubled the stock mixture the second time we made it.

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  • Craig J.

    March 16, 2010

    Savory Herb-Crusted Turkey Pot Pie

    Big hit with the family. To make it kosher, I used coconut oil instead of butter. Also, I used my own stock. Very yummy recipe that bakes up with a very attractive crust.

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  • rberger

    January 9, 2010

    Savory Herb-Crusted Turkey Pot Pie

    This was one of the best and easiest recipies to make that I have found in a long time! My kids and my husband raved about it and are asking me to make it again!!

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