Savory Herb-Crusted Turkey Pot Pie


This easy-to-make comfort-food classic gets sophisticated with a flaky, herb-scented, puff pastry crust. It's just like mom's...only better!

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Cook: 10 minutes
  • Bake: 25 minutes
  • Cool: 20 minutes
  • Serves: 6
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4 50



  • 1 egg

  • 1 tbsp. water

  • 6 cups diced cooked turkey or chicken

  • 5 cups frozen mixed vegetables (carrots, green beans, corn, peas) or your favorite frozen vegetable blend

  • 2 tbsp. butter

  • 1/2 cup all-purpose flour

  • 2 cups Swanson® Chicken Broth

  • 1/4 tsp. ground black pepper

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 2 tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)


  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

  2. Stir the turkey and vegetables in a 3-quart (13 x 9-inch) shallow baking dish.

  3. Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture.

  4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs.  Cut several slits in the pastry.

  5. Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling.  Let cool on a wire rack for 20 minutes.

  6. Alternate Preparation: For a more striking presentation, you can flute the edges of the pastry as you press it to the rim.

  7. Ingredient Note: We like to keep a 32-ounce package of frozen mixed vegetables on hand.  Use 5 cups for this recipe, then save the remainder to easily stir vegetables into soups, stews or casseroles.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


A lattice pattern can be created by topping the Puff Pastry with a metal cooling rack, then turning it at a right angle halfway through the baking.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Puff Pastry can be stored in the freezer in the original packaging for up to 6 months.


  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

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Submitted by:
Nicole B.
Date: 1/9/2010

5 star rating

"This was one of the best and easiest recipies to make that I have found in a long time! My kids and my husband raved about it and are asking me to make it again!!"

Submitted by:
Marjorie R.
Date: 3/16/2010

5 star rating

"Big hit with the family. To make it kosher, I used coconut oil instead of butter. Also, I used my own stock. Very yummy recipe that bakes up with a very attractive crust."

Submitted by:
Heather P.
Date: 4/13/2010

5 star rating

"This was so easy to make - especially if you have the chicken already cooked. My husband thought I had really put a lot of effort into it : ) I doubled the stock mixture the second time we made it."

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