Roasted Turkey & Veggie Pot Pie
A warm and hearty meal ideal for chilly autumn and winter evenings. This dish features flavorful roasted turkey and an assortment of colorful vegetables including cremini mushrooms, carrots, and parsnips. All of these delicious ingredients—plus a savory gravy—are encased in a flaky puff pastry shell, creating a satisfying feast that's perfect for the season.
Nutritional facts
Protein
44g
Carbs
37g
Calories
800kcal
Fat
53g
Ingredients
Sherry, Pink Peppercorn, Canola and Olive Oil Blend, Bay Leaf, Butter, Carrots, Parsnips, Tomato Paste, Tomato Puree, Puff Pastry, Garlic, Corn Starch, Heavy Cream, Onion, Kosher Salt, Turkey, Tarragon, Chicken Base, Porcini Mushroom Powder, Crimini Mushroom, Italian Parsley
Contains milk, cereals containing gluten, wheat, soybeans.
Reviews
4.3
Based on 900 reviews
Comfort food to the end! It’s a nice warm meal for the winter. Something to fix is the weird cubed turkey pieces. Doesnt taste fresh! The chicken pot pie is way better when you bring that out !
Ethan · 02/13/26
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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