Paula Deen Turkey Pot Pie

Paula Deen turkey pot pie is an easy Southern comfort food dish made with cubed turkey, butternut squash and cranberry sauce under a puff pastry lattice, ready in 20 minutes. This leftover turkey dinner fits holiday table spreads, Sunday dinner and busy weeknights, and it serves 10.

Bake the puff pastry lattice for 5 minutes before you assemble the pies, because that head start sets the strips so they puff up and turn golden. Skip it and the strips sink into the hot filling instead of sitting on top.

Paula bakes the lattice separately and sets it on top of the filled pots, so you can prep the pastry and the filling ahead of time. Mixing cranberry sauce and butternut squash into a cheddar and celery soup base gives you a sweet, savory filling that tastes like Thanksgiving leftovers.

Paula Deen Turkey Pot Pie

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

380

kcal

Creamy cheddar and celery soup coats chunks of turkey, sweet squash and cranberries, all topped with a crisp puff pastry lattice. It bakes until bubbly and deep golden, so the flaky top stays crisp over the rich filling.

Ingredients

• 1 sheet frozen puff pastry
  

• 1/2 cup milk
  

• 1 beaten egg
  

• 2 (11 oz) cans condensed cheddar cheese soup
  

• 2 (10.75 oz) cans cream of celery soup
  

• 1 large skinned, cooked, boned and cubed turkey
  

• 2 medium diced onions
  

• 2 cups cooked diced butternut squash
  

• 2 cups cranberry sauce
  

• to taste Salt and pepper
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then dust your work surface with flour so the pastry doesn't stick.
• Cut the pastry strips: Cut 1 sheet of frozen puff pastry into 1-inch strips, each 8 inches long. A fluted pastry wheel gives the edges a pretty, decorative look.
• Weave the lattice: Weave the strips into a lattice on a large cookie sheet, making each one big enough to cover a pot pie. Then whisk 1 beaten egg with 1/2 cup milk and brush it over each lattice square.
• Prebake the lattice: Bake the lattice squares for 5 minutes. The dough will rise and turn light golden brown, so set them aside until you're ready to assemble.
• Make the filling: Heat 2 (11 oz) cans condensed cheddar cheese soup and 2 (10.75 oz) cans cream of celery soup in a large saucepan. Stir in the cubed turkey, 2 diced onions, 2 cups cooked diced butternut squash and 2 cups cranberry sauce. Season with salt and pepper to taste, then bring it to a boil.
• Fill the pots: Spoon the hot mixture into oven-proof pots. Then top each one with a pre-baked lattice square.
• Bake and serve: Bake at 350°F for 5 minutes. It's ready once the filling is bubbly and the puff pastry is deep golden brown.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use cream of chicken soup instead of cheddar cheese soup?

Yes, cream of chicken soup or cream of mushroom soup both work in place of the cheddar cheese soup. The filling will taste a little less cheesy, but it still comes out creamy and savory.

Can I make turkey pot pie ahead of time?

You can bake the lattice squares and cook the filling a day ahead and keep them separate in the fridge. Reheat the filling until it bubbles, fill the pots, top with the lattice and finish in the oven so the pastry stays crisp.

Can I use leftover Thanksgiving turkey?

This is a great way to use up leftover turkey, since the recipe calls for cooked, skinned, boned and cubed meat. Cut it into bite-size pieces so every spoonful gets some turkey.

Do I need individual pots to make this?

Small oven-proof pots like mini cast iron skillets give each person their own pie with a lattice lid. A single baking dish can work too, as long as you cut the lattice to cover the top.

How do I keep the puff pastry from getting soggy?

Prebaking the lattice for 5 minutes is what keeps it crisp, because the strips are already set before they meet the hot filling. Put the lattice on right before the final bake instead of letting it sit on the filling.