Puffed Turkey Pot Pie

Puffed Turkey Pot Pie

  • Prep: 40 minutes
  • Serves: 4
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed View Product

Ingredients & Directions

  • 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 (scallion)
  • 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

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.

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

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.

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.

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