Savoury Turkey Veronique Rustic Meat Pie ready to eat

Savoury Turkey Veronique Rustic Meat Pie

Course: Casserole/Pot Pie
Cuisine: French
Keyword: homemade meat pie
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 410kcal
Author: Gloria | Homemade & Yummy
Savoury Turkey Veronique Rustic Meat Pie combines ground turkey, grapes and a white wine cream sauce under a rustic lattice crust.
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For the Pot Pie:

  • 1 pound of ground turkey
  • 1/4 cup small onion (diced)
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1 1/2 tsp Provencal Herb seasoning
  • 1/4 cup white wine
  • 1 cup evaporated milk
  • 1/4 cup flour
  • 1/3 cup mayonnaise
  • 1 cup seedless green grapes (cut in 1/2)

For the Pastry Topping:

  • 1 1/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 butter (melted)
  • 1/3 cup milk
  • 1 tbsp egg (beaten with 1 . of water)


  • Preheat oven to 425º F.
  • Grease a dish (round, square or rectangular) and set aside.
  • In a measuring cup combine the evaporated milk and flour till smooth.
  • Add the salt, pepper and Provencal Herb seasoning, combine and set aside.

To make the Pot Pie:

  • In a skillet heat oil over med-high heat.
  • Sauté the turkey until no longer pink (about 5 minutes).
  • Add the diced onion and sauté for another 5 minutes.
  • Add the wine and sauté for 2 minutes.
  • Add the flour/milk mixture and cook for 1-2 minutes until thickened.
  • Remove from heat and stir in grapes and mayonnaise.
  • Place meat mixture into prepared casserole dish and set aside.

To make the Pastry Topping: (Make first, and wrap until ready to use)

  • Combine flour, baking powder and salt in a bowl.
  • Add milk and butter, and combine to form a ball.
  • Wrap in plastic and rest until ready to roll.

Rolling the Pastry:

  • On a floured surface, knead dough several times.
    I like to use a silicone mat to roll on.
  • Using a rolling pin, roll to about 1/4 inch thickness (or thinner if you prefer)
  • Using a knife (or pizza cutter) cut the dough into 1/2 wide strips.
  • Place strips on top of casserole forming a lattice (directions in the post)
    or just crisscross the strips if that is easier.
  • Beat the egg and water, and brush the top of the pastry.
  • Bake for approximately 23-25 minutes.
  • Pastry should be browned, and meat mixture should be bubbling.
  • ENJOY!!


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Calories: 410kcal | Carbohydrates: 36g | Protein: 25g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 370mg | Potassium: 633mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 2mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.