Savory Herb-Crusted Turkey Pot Pie

Campbell's Savory Herb-Crusted Turkey Pot Pie Recipe

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!

At a glance

Prep

15 min.

Total

1 hr. 50 min.

Serves

6

Servings: about 1 1/2 cups each

Thaw: 40 min.

Cook: 10 min.

Bake: 25 min.

Cool: 20 min.

Cost per recipe: $20.22 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 egg
1 tablespoon water
6 cups diced cooked turkey or chicken
5 cups frozen mixed vegetables (carrots, green beans, corn, peas) 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)

How to Make It

  • 1

    Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

  • 2

    Stir the turkey and vegetables in a 3-quart (13 x 9-inch) shallow baking dish.

  • 3

    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.

  • 4

    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.

  • 5

    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.

Full Screen View

Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock

calories

521 527

totalfat

18.2g 17.8g

saturatedfat

8.4g 8.5g

cholesterol

137mg 137mg

sodium

857mg 738mg

totalcarbohydrate

46g 46g

dietaryfiber

8g 8g

protein

47.5g 47.5g

vitamina

140%DV 140%DV

vitaminc

10%DV 10%DV

calcium

8%DV 8%DV

iron

20%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#50037_1