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Puffed Turkey Pot Pie

Image of Puffed Turkey Pot Pie made with Campbell’s® Broccoli Cheese Soup, turkey or chicken, peas, carrots, puff pastry sheet and more!
  • prep time: 40 min
  • total time: 1 hr 25 min
  • serves: 4 people
  • calories: 462 1 serving

Frozen puff pastry helps this veggie-packed turkey pot pie come together in minutes, while fresh herbs and Campbell’s® Broccoli Cheese Soup tie everything together with bold, savory flavor. Not only is it perfect for cozy evenings, it’s a convenient and hearty way to reinvent holiday leftovers- or whatever happens to be in your fridge. Add a dash of creativity and make this recipe your own; you can absolutely change it up to fit your tastes for a meal that’s truly special.


  • 1 1/2 cups shredded cooked turkey or chicken
  • 2 cups frozen peas and carrots, thawed
  • 1 cup fresh corn kernels (from 1 to 2 cobs)
  • 1 cup fresh or thawed frozen cut green beans (about 4 ounces if using fresh)
  • 1/2 cup thinly sliced green onion
  • 1 can (10.5 ounces) Campbell’s® Condensed Broccoli Cheese Soup
  • 1 cup low fat (1%) milk
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 teaspoons butter, melted


  • Step 1

    Heat the oven to 400°F.  While the oven is heating, spray a 9-inch deep-dish pie plate or an 8 x 8 x 2 1/2-inch baking dish with cooking spray.

  • Step 2

    Stir the turkey, vegetables, soup, milk, thyme and rosemary in a bowl.  Season to taste with salt and pepper.  Spoon into the pie plate.  

  • Step 3

    Unfold the pastry sheet.  Place the pastry over the filling mixture and trim off any excess.  Crimp or press the edge of the pastry to the pie plate to seal.  Using a sharp knife, cut several slits in the center of the pastry.

  • Step 4

    Bake for 30 minutes or until the edges of the pastry are starting to brown.  Carefully remove the pot pie from the oven.  Brush the pastry with the butter.

  • Step 5

    Bake for another 10 minutes or until the pastry is puffed and golden brown.  Let the pot pie cool for 5 minutes before serving.

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Calories 462
Total Fat 22 g
Sat. Fat 10 g
Trans Fat 0 g
Cholesterol 43 mg
Sodium 949 mg
Total Carb 46 g
Dietary Fiber 6 g
Sugar 13 g
Protein 23 g
Vitamin D 5 %DV
Calcium 11 %DV
Iron 15 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.