Turkey Pot Pie - Blast From the Past

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar richness.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter alternative while being budget-friendly.

Thaw one sheet of frozen puff pastry and dust it with flour to prevent sticking.

Cut strips of the puff pastry using a fluted wheel or a regular knife.

Create a lattice topping by laying down strips of puff pastry, lifting and nesting them alternately.

Trim edges of the pastry if necessary to fit the pan.

Bake the lattice pastry until light brown and puffed up, but do not overcook it.

Brush the pastry with a mixture of egg and milk for a shiny finish.

In a pot, add one whole diced onion and sauté until fragrant.

Add two cups of cooked and diced butternut squash to the pot.

Mix in two cans of cream of celery soup and two cans of cream of cheddar soup.

Add one cup of whole milk and stir to combine.

Fold in one can of whole jellied cranberry sauce and leftover turkey (both white and dark meat).

Let the filling simmer until hot and bubbly.

Ladle the filling into a casserole dish, ensuring it's filled high enough for the puff pastry to touch it.

Place the baked puff pastry lattice on top of the filling, pressing it down into the hot juices.

Bake the pot pie in the oven until the pastry is golden brown and the filling is bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens