Prep time
15 MIN
Total time
55 MIN
Serves
4
A creamy mixture of vegetables and shredded turkey bake until bubbly under a blanket of buttery puff pastry in this comforting Turkey Pot Pie.

Ingredients

Directions

  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.

Recipe tips

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® Ready to Use Chicken Broth

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

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Reviews

  • 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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  • First timer!

    Thank you my dish looks great. Mmmm...

    Janny F. | January 3, 2018

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  • Rating by Kim

    This rating was left without a review.

    Kim W. | January 21, 2016

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  • Rating by solange

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    solange g. | October 10, 2015

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