Turkey Pot Pie with a Delicious Puff Pastry Crust!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Start with 3 cups of cooked turkey from a turkey breast, chopped up.

Use frozen mixed vegetables; microwave for 1-2 minutes to thaw them out.

Chop about half of a small onion and add it to a mixing bowl with the turkey and mixed vegetables.

Add 2 cans of cream of potato soup to the bowl.

Season with black pepper and add a little milk to loosen the soup.

Stir everything together until the soup is evenly distributed.

Spray a deep dish pie plate with cooking spray since there's no bottom crust.

Dump the turkey mixture into the pie plate and spread it out evenly.

Bake in the oven at 350°F for 25 minutes.

While the pie is baking, prepare a sheet of thawed puff pastry by cutting it into strips with a pizza cutter, aiming for about 9 or 10 strips, close to an inch thick.

Weave the strips together on a piece of wax paper to create a lattice pattern.

Roll the lattice up on a rolling pin to keep it intact while waiting for the pie to finish baking.

After 25 minutes, increase the oven temperature to 400°F.

Carefully place the puff pastry lattice on top of the hot pie.

Brush the entire top surface with a beaten egg for a golden brown finish.

Return the pie to the oven and bake for another 20-25 minutes at 400°F.

Once done, let the pie set for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens