Main Courses


Treat the family to a delicious Honey Baked Turkey Pot Pie. Tender bits of smoked or roasted Honey Baked Turkey mingle with carrots, onions, celery, peas and pimentos in a luxurious cream sauce. As if that isn't already enough, everything is then topped with a flaky, buttery puff pastry. This is truly comfort food at its finest.


30 Minutes


15 Minutes


6 people


Low Sodium Chicken Broth

4 Cups

Celery Stalks (sliced)


Carrots (diced)


Pimentos (diced)

1/4 Cup

Onion (chopped)

3/4 Cup

All Purpose Flour


Heavy Cream

1/4 Cup

Dried Thyme

1 1/4 TSP

Dry White Wine

1/2 Cup

Honey Baked Turkey Breast (Diced)

1 LB

Puff Pastry

1 package

Unsalted Butter

5 TBL + 2 TBL

Freshly Ground Black Pepper

1 tsp


1 tsp


In a large sauce pan or Dutch oven, melt butter over medium heat. Once butter has stopped bubbling, slowly whisk in flour. Cook flour and butter mixture, stirring constantly, until it becomes light golden in color, about 5 minutes.

Stir in onions, carrots and celery and cook until vegetables are slightly softened, around 7 minutes.

Add wine, stock and cream. Bring to a boil and remove from heat.

Stir in frozen peas, pimentos, thyme, salt and pepper. Stir in turkey.

Preheat the oven to 425 degrees.

Roll out the puff pastry. Cut puff pastry into 6 pieces large enough to sit on top of 6 oven-safe bowls. If you do not have individual bowls to use, feel free to use a larger casserole dish.

Divide filling mixture into 6 individual oven-safe bowls and top each with a piece of the puff pastry. Place dishes on a large baking sheet and place in the oven. Bake for 10-15 minutes or until puff pastries have puffed and are golden brown and flaky.