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Turkey-Vegetable Pot Pie


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Rate this recipe 4.5/5 (10 Votes)


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup sliced carrot
  • 3/4 cup cubed peeled sweet potato
  • 3/4 cup sliced peeled parsnip
  • 1/2 cup chopped red onion
  • 2 cans (10 3/4 oz each) condensed cream of chicken soup
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped cooked turkey
  • 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 1 tablespoon butter, melted


Servings 1
Cooking time 40mins
Adapted from


Step 1

Step 1
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Step 2
In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.

Step 3
In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.

Step 4
Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.

Step 5
Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

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