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Turkey-Vegetable Pot Pie

(1 review)
Turkey-Vegetable Pot Pie
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6
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Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.

Ingredients

1
tablespoon butter
1
tablespoon olive oil
3/4
cup sliced carrot
3/4
cup cubed peeled sweet potato
3/4
cup sliced peeled parsnip
1/2
cup chopped red onion
2
cans (10 3/4 oz each) condensed cream of chicken soup
1 1/2
cups milk
1
teaspoon chopped fresh thyme leaves
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
3
cups chopped cooked turkey
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
tablespoon butter, melted

Directions

  • 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
  • 3 In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
  • 4 Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
  • 5 Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Daily Value
Total Fat
20g
0%
(
Saturated Fat
8g
0%
)
Sodium
1230mg
0%
Total Carbohydrate
36g
0%
(
Dietary Fiber
4g
0%
)
Protein
29g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 3 Very Lean Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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