Turkey Pot Pie
- 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.
- 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.
- 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.
Replace any of the vegetables with your favourites, such as sweet potatoes, mushrooms or red pepper.
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
I used a regular one pie crust as I didn't have puff pastry and used a 9x9 pan instead. Also did not have sage so used 1/2 tsp oregano and 1/2 tsp thyme in its place and used a boiled potato cut into small chunks instead of parsnip (added it with the peas and corn). The family gave it rave reviews! Will definitely make again.
Nancy L. | January 3, 2021
Foolproof even if you missed some important steps
Made this with my leftover turkey from Christmas, I had all my ingredients out, but still forgot to add the peas. I also used a dish that was too big so the pastry didn’t quite brown as nicely so pay attention to this. I used the broiler in the last couple minutes of cooking and it was all good. Despite these mix ups, it was still seconds-worthy. #EMP
Karen L. | December 30, 2018
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