Turkey Pot Pie

By Paula Deen

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6 reviews • 0 questions

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

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

Directions

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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Reviews (6)Questions (0)

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Andrea

December 01, 2013

Paula Dean, you are truly missed on tv, totally greatful for your website! You have made me the cook I am today! 0:-) thank you and God Bless You and yours!

Lorene

January 12, 2013

Please tell me the Amount of boneless turkey or chicken to be using in this recipe. Thank you in advance for your cooperation in this matter.

Susan

November 12, 2012

We use 1-2 lbs Turkey breast [sold in thick pre-sliced pieces year round at Publix - but it's hard to find :( at other stores]. We use an 8x8 square glass baking dish. Cranberries, turkey, cheese, and squash sound like a really weird combination, but it's surprisingly good and easy to make. The filling does not end up being really cheesing tasting, just a basic "cream of ..." soup type taste. The sweet cranberries add a neat contrast and the squash pieces add a good 'filler'. We don't have any problem with weaving the puff pastry, but you don't need to weave it if you don't want to! Besides, it's best where it's puffy, not where it's flat (from intersecting), so maybe just do a solid sheet instead! It's nice to cook it separate, and then each person cuts the size they want to go on their bowl. (As 2 adults, we eat ALL of the puff pastry with our "pie" and have several servings of "filling" leftover to refrigerate.) The filling reheats fine; the puff pastry - not so much.

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