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Turkey Pot Pie Recipe


  • 2 tbsp Butter
  • 0.5 Onion chopped
  • 2 Celery stalks liced
  • 2 Carrot peeled and sliced
  • 2 Parsnip speeled and sliced
  • 2 tbsp Sage leaves chopped
  • 0.25 tsp Black Pepper ground
  • 1 can Low Fat Cream of Mushroom Soup
  • 0.75 cup chicken broth
  • 3 cups Turkey cooked and shredded
  • 0.5 cup Corn
  • 0.5 cup Peas
  • 1 sheet Pre-rolled Puff Pastry thawed (about 10-inch/25 cm square)

Turkey Pot Pie Recipe


  1. Preheat oven to 400°F (200°C). Melt butter in a large skillet set over medium-high heat. Add onion, celery, carrot, parsnips, sage and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
  2. Reduce heat to low. Add soup and broth. Cook, stirring constantly, for 5 minutes or until simmering. Continue to cook, covered and stirring occasionally, for 5 to 8 minutes or until vegetables are partly cooked. Stir in turkey, corn and peas. Scrape into an 8-inch (2 L) square-baking dish.
  3. Drape puff pastry over the dish and press gently to adhere. Cut small slits in the center of the pastry to allow steam to escape during baking. Bake for 30 to 35 minutes or until filling is bubbling
    and pastry is golden brown.

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