Puff Pastry Turkey Pot Pie
A delicious meal made from leftover cooked turkey!
Servings: 4 to 6
Calories: 515kcal
Ingredients
- 3 cups turkey cooked and shredded
- 2 cans cream of potato soup condensed
- 2 cups peas and carrots thawed if using frozen
- ½ - 1 small onion chopped
- ¼ cup milk
- 1 teaspoon Herbes de Provence
- ½ teaspoon pepper
- 1 sheet puff pastry thawed
- 1 egg beaten
- Cooking spray
Instructions
- Preheat oven to 350F. In a large bowl, combine condensed soup, turkey, vegetables, onion, milk and seasonings.3 cups turkey, 2 cans cream of potato soup, 2 cups peas and carrots, ½ - 1 small onion chopped, ¼ cup milk, 1 teaspoon Herbes de Provence, ½ teaspoon pepper
- Spray a 9-inch deep dish pie plate with cooking spray, then add the turkey mixture and spread evenly. Bake for 25 minutes at 350F.Cooking spray
- Unroll the puff pastry sheet and cut into one-inch strips with a pizza cutter or knife. On a piece of wax paper, weave the strips to form a lattice pattern. Once formed, the lattice crust can be refrigerated until ready to use.1 sheet puff pastry
- After 25 minutes, remove the pie plate from the oven and turn the temperature up to 400F.
- Carefully transfer the lattice crust onto the top of the hot mixture. Adjust the strips as needed.
- Brush the top of the pastry with beaten egg.1 egg
- Return the pie plate to the oven and bake at 400F for 20-25 minutes, until the filling is hot and the puff pastry is golden brown.
Video
Nutrition
Calories: 515kcal | Carbohydrates: 40g | Protein: 25g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 311mg | Potassium: 434mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6757IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.