Rich Turkey Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 sheet frozen puff pastry (can subsitute almond flour pastry strips)1 egg beaten1/2 cup heavy whipping cream2 (11 oz) cans condensed Cheddar cheese soup2 (10 3/4 oz) cans cream of celery soup1 large turkey skinned, cooked, boned and cubed2 medium onions diced2 cups cooked butternut squash, diced1 cup cranberriessalt and pepper
Preheat oven to 350 degrees.
Make the crust: dust surface with flour. Cut sheet of frozen puff pastry (or almond pastry) into 1-inch strips 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover pot pie. Mix egg and cream together an brush onto each lattice square. Bake for 5 min or until it rises and is light golden brown. Set aside until ready to assemble pie.
In a large saucepan, heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture, and top with the pre-cooked lattice of pastry. Bake for 5 min until bubbly and pastry is deep golden brown.
Number of Servings: 1
Recipe submitted by SparkPeople user AAROSALI.
Make the crust: dust surface with flour. Cut sheet of frozen puff pastry (or almond pastry) into 1-inch strips 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover pot pie. Mix egg and cream together an brush onto each lattice square. Bake for 5 min or until it rises and is light golden brown. Set aside until ready to assemble pie.
In a large saucepan, heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture, and top with the pre-cooked lattice of pastry. Bake for 5 min until bubbly and pastry is deep golden brown.
Number of Servings: 1
Recipe submitted by SparkPeople user AAROSALI.
Nutritional Info Amount Per Serving
- Calories: 2,620.4
- Total Fat: 162.8 g
- Cholesterol: 746.1 mg
- Sodium: 12,902.3 mg
- Total Carbs: 195.6 g
- Dietary Fiber: 17.6 g
- Protein: 106.1 g
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