Roasted Turkey Pot Pie

Here's a scrumptious use for leftover turkey.  Warm from the oven, this home-style pot pie features turkey, sweet potatoes, dried cranberries and gravy topped with a tender, flaky puff-pastry crust.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 35 minutes
  • total: 20 minutes
  • Serves: 6



  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)
  • 1 egg
  • 1 tablespoon water
  • 2 cans (10 1/2 ounces each ) Campbell’s® Turkey Gravy
  • 3 tablespoons all-purpose flour
  • 1 teaspoon poultry seasoning
  • 3 cups coarsley chopped cooked turkey
  • 2 large sweet potato, cut into cubes (about 3 cups)
  • 1/2 cup sweetened dried cranberries


  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl.

  2. Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.

  3. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush the baking dish edges with the egg mixture. Place the pastry over the turkey mixture. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim and flute the edges. Brush with the egg mixture. Cut several 2-inch long slits on the top.

  4. Bake for 35 minutes or until golden and filling is hot.

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