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Patchwork Pot Pie

Patchwork Pot Pie
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So quick to mix together that you can do it after work! This easy pot pie is stuffed with cooked turkey, packaged potatoes and frozen veggies, then topped with squares of refrigerated pie crust and baked until bubbly.

Prep Time:
15 Min
Total Time:
1 Hr 35 Min
Makes:
6 serving
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INGREDIENTS
2cups diced (1/4 to 1/2 inch) cooked turkey breast
2cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2cup sour cream
1jar (12 oz) turkey gravy
1/4teaspoon dried sage leaves
1Pillsbury® 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 turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage; spoon mixture into casserole.
2.Unroll pie crust on work surface. Cut into 1 1/2-inch wide strips, then 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.
High Altitude (3500-6500 ft): Thaw frozen vegetables before adding to casserole.
High Altitude (3500-6500 ft):

Thaw frozen vegetables before adding to casserole.

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