Roasted Turkey Pot Pie
Here's a scrumptious use for leftover turkey. Warm from the oven, this home-style pot pie features turkey, sweet potatoes, dried cranberries and gravy topped with a tender, flaky puff-pastry crust.
Ingredients
0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)
1 egg
1 tablespoon water
2 cans (10 1/2 ounces each ) Campbell’s® Turkey Gravy
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
3 cups coarsley chopped cooked turkey
2 large sweet potato, cut into cubes (about 3 cups)
0.5 cup sweetened dried cranberries
1 egg
1 tablespoon water
2 cans (10 1/2 ounces each ) Campbell’s® Turkey Gravy
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
3 cups coarsley chopped cooked turkey
2 large sweet potato, cut into cubes (about 3 cups)
0.5 cup sweetened dried cranberries
Instructions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl.
Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush the baking dish edges with the egg mixture. Place the pastry over the turkey mixture. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim and flute the edges. Brush with the egg mixture. Cut several 2-inch long slits on the top.
Bake for 35 minutes or until golden and filling is hot.
Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush the baking dish edges with the egg mixture. Place the pastry over the turkey mixture. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim and flute the edges. Brush with the egg mixture. Cut several 2-inch long slits on the top.
Bake for 35 minutes or until golden and filling is hot.
Roasted Turkey Pot Pie
Here's a scrumptious use for leftover turkey. Warm from the oven, this home-style pot pie features turkey, sweet potatoes, dried cranberries and gravy topped with a tender, flaky puff...
Directions
Print
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl.Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush the baking dish edges with the egg mixture. Place the pastry over the turkey mixture. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim and flute the edges. Brush with the egg mixture. Cut several 2-inch long slits on the top.Bake for 35 minutes or until golden and filling is hot.
Ingredients
0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)1 egg1 tablespoon water2 cans (10 1/2 ounces each ) Campbell’s® Turkey Gravy3 tablespoons all-purpose flour1 teaspoon poultry seasoning3 cups coarsley chopped cooked turkey2 large sweet potato, cut into cubes (about 3 cups)0.5 cup sweetened dried cranberries
Chinese Cauliflower
Make our recipe for Chinese Cauliflower an...
Slow Cooker Chipotle Chili
Stew meat gets especially tender when it ...
Taco Bowls
If you or your family are tired of the sam...
Slow Cooked Herbed Turkey Breast
Get a head-start on dinner by cooking your...