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Curried Turkey Pot Pie

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Curried Turkey Pot Pie
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8
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Mixed vegetables and turkey topped with Pillsbury® pie crust makes delicious pot pie – a perfect Asian dinner.

Ingredients

2
tablespoons butter or margarine
2
tablespoons Gold Medal™ all-purpose flour
1
cup half-and-half
1
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon curry powder
1/4
teaspoon salt
1
can (10 3/4 oz) condensed cream of chicken soup
2 3/4
cups chopped cooked turkey breast
1 2/3
cups frozen mixed vegetables (from 12-oz bag), thawed
1
Pillsbury™ refrigerated pie crust, softened as directed on box
3
tablespoons coarsely chopped slivered almonds

Directions

  • 1 Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
  • 2 Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
  • 3 Bake 30 to 35 minutes or until crust is golden and filling is bubbly.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Daily Value
Total Fat
17g
0%
(
Saturated Fat
8g
0%
)
Sodium
640mg
0%
Total Carbohydrate
22g
0%
(
Dietary Fiber
1g
0%
)
Protein
9g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Very Lean Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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