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Patchwork Pot Pie

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Patchwork Pot Pie
  • Prep Time 15 min
  • Total Time 1 hr 35 min
  • Servings 6
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This easy dinner pot pie is loaded with cooked turkey, packaged potatoes and frozen veggies, topped with squares of Pillsbury® refrigerated pie crust and baked until golden brown and bubbly.

Ingredients

2
cups chopped cooked turkey breast
2
cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
2
cups frozen mixed vegetables
1
jar (4.5 oz) sliced mushrooms, drained
1/2
cup sour cream
1
jar (12 oz) turkey gravy
1/4
teaspoon dried sage leaves
1
Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box

Directions

  • 1 Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix all ingredients except pie crust; spoon mixture into casserole.
  • 2 Unroll pie crust. Cut into 1 1/2-inch wide strips. Cut in opposite direction, making 1 1/2-inch square pieces (not all will be perfectly square). Starting with rounded-edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece (see photo).
  • 3 Bake 1 hour 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly. Garnish with whole mushrooms from jar and fresh thyme sprig.
Tips  

No turkey breast? Try using deli rotisserie chicken.

Chicken gravy will work in place of the turkey gravy.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
7g
33%
,
Trans Fat
0g
)
Cholesterol
55mg
19%
Sodium
690mg
29%
Potassium
340mg
10%
Total Carbohydrate
39g
13%
(
Dietary Fiber
4g
17%
,
Sugars
3g
)
Protein
18g
Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 2 Lean Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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