Classic Turkey Pot Pie

Home-baked turkey pot pie is a snap when you start with refrigerated pie crust and frozen vegetables. Comfort food at its finest!

–

Save & Share

Servings 6

false

( 127 ) Ratings

127 Ratings

5 Stars 20%

4 Stars 13%

3 Stars

2 Stars 19%

1 Stars

Member Reviews ( 49 )

222c3cef-31cc-4936-abfd-cc72611c16c4

ingredients 10
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3: cup butter or margarine

1/3: cup chopped onion

1/3: cup all-purpose flour

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (14 oz) chicken broth

1/2: cup milk

2 1/2: cups shredded cooked turkey

2: cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3 Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

Chopped or shredded cooked rotisserie chicken may be substituted for the turkey if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 1060mg; 1060%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Eulalia42

report Posted Dec. 27, 2012 7:50 PM

My family loved this recipe! It didn't last very long. Its a very simple recipe to follow and a great way to use up leftover turkey. From now on, it will be a family tradition to make this after Thanksgiving and Christmas.

denniedale

report Posted Nov. 25, 2012 2:21 PM

Good basic receipe, easy to modify. Great use for leftovers!

Tennislinda

report Posted Nov. 24, 2012 2:25 PM

This is great. I have been making this the day after Thanksgiving for many years now. It's both delicious and easy and I'm sure you'll enjoy it

Tennislinda

report Posted Nov. 24, 2012 2:23 PM

Best recipe. Have been making this for many years

AuntieMama

report Posted Oct. 10, 2012 7:30 PM

I love love love this recipe. No changes, simply as it is. I use it for chicken or turkey. If we want stew instead of pot pie, I just double the broth. Simply delicious!