Dinner

Leftover Turkey & Vegetable Pot Pie

Store-bought pastry and canned soup make it easy to stretch a couple of cups of meat into a meal for four.

Yields

4 - 4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 2 tbsp. all-purpose flour
  • 1 10-oz. can condensed golden mushroom soup
  • 1/4 tsp. dried thyme
  • 3 c. frozen assorted vegetables thawed
  • 2 c. shredded cooked turkey
  • 1/2 tsp. grated lemon zest
  • 1 sheet frozen puff pastry dough, from 17.3 oz. pkg. thawed
  • 1 egg beaten

Instructions

Heat oven to 400 degrees Fahrenheit. Coat four 1-cup ramekins with cooking spray. Place on rimmed baking sheet. In pot, whisk together 1 cup water and flour; whisk in soup and thyme. Over medium-high heat, bring to a boil. Reduce heat to medium-low; cook until thickened, 5 minutes.

Stir vegetables, turkey, and zest into soup mixture and cook until mixture is heated through, 3 to 4 minutes, stirring occasionally. Evenly divide mixture among ramekins. On surface, unfold pastry; using 3 1⁄2-inch round cutter, cut out 4 rounds from pastry. If desired, cut out shapes from scraps; lightly brush with water and attach to rounds. Brush rounds with egg; place over ramekins. Bake 25 minutes or until browned and baked through. Let stand 10 minutes before serving. 

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.