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.

  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 6

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
  • 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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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