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Turkey Potpie with Puff Pastry Crust

Turkey Potpie with Puff Pastry Crust Recipe

  • 1 pint (about 2 cups) pearl onions or one 10-ounce bag frozen pearl onions, defrosted
  • 3 medium carrots, peeled and cut into 1-inch pieces or 10-ounce bag peeled baby carrots
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • ½ cup (1 stick) unsalted butter
  • 2 leeks, white and light green parts only, cleaned and finely chopped
  • ¾ pound medium cremini mushrooms, thickly sliced
  • 1 cup frozen petite peas, defrosted
  • 1 cup frozen corn kernels, defrosted
  • 4 cups 2-inch chunks cooked turkey breast (1½ pounds)
  • 7 tablespoons all-purpose flour
  • 2 cups turkey or chicken broth
  • 1 cup half-and-half
  • Salt and white pepper
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1 sheet frozen puff pastry (half of a Pepperidge Farm box), defrosted
  • 1 large egg, beaten
  • 2 tablespoons freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 791kcal (40%)
Total Fat 45g (69%)
Saturated Fat 19g (96%)
Cholesterol 165mg (55%)
Total Carbohydrate 60g
Dietary Fiber 5g
Sugars 9g
Protein 38g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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