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Creamy Turkey (or Chicken) Pot Pies

Elegant enough for holiday entertaining, but easy for a weeknight dinner. Recipe from

  • Total Time: 30 minutes
  • Yield: 24 cups 1x


  • 1 tablespoon oil – (canola or olive or whatever you like)
  • 1/2 cup finely chopped onions
  • 1 can Cream of Chicken Soup
  • 1/2 cup milk
  • 110 oz bag frozen peas and carrots
  • 2 cups cooked turkey or chicken, diced small
  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Cups or Shells, prepared according to package directions


  1. Heat oil in skillet, add onions and cook until tender, stirring occasionally
  2. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low.
  3. Cover and cook for 5 minutes or until the vegetables are tender.
  4. Stir in the turkey and cook until the mixture is heated through
  5. Heat oven to 400 degrees and cook Puff Pastry Cups according to directions on box.
  6. Remove center of cup and fill with a spoonful of filling


Recipe adapted from Puff Pastry

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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