Description
This comforting and hearty Turkey Pot Pie Bake combines tender shredded turkey with a vibrant blend of vegetables in a creamy, herb-infused base. Topped with a golden, flaky puff pastry, this one-pan wonder simplifies traditional pot pie, making it the perfect nutrient-dense meal for busy weeknights. It is a reliable, wholesome dinner that is sure to satisfy the entire family.
Ingredients
3 cups cooked turkey, shredded or cubed
2 cups frozen peas and carrots mix
1 can cream of mushroom soup
1/2 cup low-sodium chicken broth
1 teaspoon dried thyme
1 sheet puff pastry, thawed
1 large egg, beaten
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Combine the shredded turkey, mixed vegetables, soup, chicken broth, and thyme in a large mixing bowl.
Stir the ingredients thoroughly until uniform.
Transfer the mixture into a 9-inch baking dish or cast iron skillet.
Roll out the puff pastry sheet to fit the top of your baking dish.
Place the pastry over the turkey mixture and trim any excess edges.
Brush the top of the pastry with the beaten egg wash.
Cut a few slits in the top of the pastry to allow steam to escape.
Bake for 35 minutes or until the crust is golden brown and the filling is bubbly.
Notes
Substitute cream of mushroom with cream of chicken soup for a lighter profile. Ensure the puff pastry is fully thawed before rolling to prevent cracking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg