Slow-Cooker Turkey Pot Pie

Looking for a classic turkey recipe made using Progresso® chicken pot pie style soup? Then check out this slow-cooked pot pie made with Pillsbury® refrigerated pie crust and Green Giant® vegetables.

(69)
5 reviews.
Save and Share
  • prep time 15 min
  • total time 5 hr 45 min
  • ingredients 13
  • servings 6
 

Ingredients

1 1/2
lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
1/2
cup chopped onion
1
medium carrot, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1
teaspoon poultry seasoning
1/2
teaspoon salt
1/2
teaspoon pepper
2
tablespoons water
1
can (18.6 oz) Progresso™ chicken pot pie style soup
1 1/2
cups Green Giant™ Steamers™ frozen mixed vegetables, thawed, drained
1
box Pillsbury™ refrigerated pie crust, softened as directed on box
1/4
cup shredded Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
  • 2 Cover; cook on Low heat setting 5 to 6 hours.
  • 3 Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
  • 4 Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
  • 5 Top each serving of pot pie with 2 baked crusts.
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
  • 2 Cover; cook on Low heat setting 5 to 6 hours.
  • 3 Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
  • 4 Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
  • 5 Top each serving of pot pie with 2 baked crusts.

EXPERT TIPS

toggle

Expert Tips

Substitute 1 1/2 lb boneless skinless chicken breasts for turkey, if desired.

For a cheese-flavored pot pie, stir in 1 cup shredded Cheddar or Colby-Monterey Jack cheese just before serving.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
2240mg
2240%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
2%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.