Better Than Mom's Turkey Pot Pie
This easy-to-make comfort-food classic gets sophisticated with a flaky, herb-scented, puff pastry crust. It's just like mom's...only better! Find out how to make your own version of this Better Than Mom's Turkey Pot Pie by following the recipe below. Next time you have a craving for good, old-fashioned home cooking, break out this recipe from Campbell's Kitchen and you'll be in heaven!
Alternate Preparation: For a more striking presentation, you can flute the edges of the pastry as you press it to the rim.
Ingredient Note: We like to keep a 32-ounce package of frozen mixed vegetables on hand. Use 5 cups for this recipe, then save the remainder to easily stir vegetables into soups, stews or casseroles.
Discover more Campbell's Kitchen recipes like this one on our recipe collection page here.
Serves6 (about 1 1/2 cups each)
Preparation Time15 min
Cooking Time35 min
- 1 egg
- 1 tablespoon water
- 6 cups diced cooked turkey or chicken
- 5 cups frozen mixed vegetables or your favorite frozen vegetable blend
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 teaspoon ground black pepper
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
- 2 tablespoons coarsely chopped fresh herbs (parsley, thyme and/or oregano)
Preheat the oven to 400 degrees F.
Beat the egg and water in a small bowl with a fork.
Stir the turkey and vegetables in a 3-quart (13 x 9-inch) shallow baking dish.
Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs. Cut several slits in the pastry.
Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let cool on a wire rack for 20 minutes.