Deep-Dish Turkey Pie

Here's the perfect comfort-food dinner on a cold winter night. It's a great way to use up the leftover holiday turkey, too.

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Servings 6

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( 37 ) Ratings

37 Ratings

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ingredients 11
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

2: tablespoons butter or margarine

1/4: cup chopped celery

1/4: cup chopped onion (1/2 medium)

1: can (10 3/4 oz) condensed cream of chicken soup

1: cup milk

1/2: teaspoon poultry seasoning

1/4: teaspoon salt

1/4: teaspoon pepper

4: cups cubed cooked turkey or chicken

1: bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained

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

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Directions

1 Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
2 Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
3 Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
4 Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 100mg; 100%;
Sodium: 750mg; 750%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 20%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;