Deep-Dish 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.

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Servings 6

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( 69 ) Ratings

69 Ratings

5 Stars 24%

4 Stars

3 Stars 12%

2 Stars 27%

1 Stars 19%

Member Reviews ( 6 )

be8459ca-f6c5-49d1-99ed-58f8687bbe8b

ingredients 13
Prep Time 15 min
Total Time 5 hr 45 min

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® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained

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

1/4: cup shredded Parmesan cheese

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Directions

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

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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.

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:

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

Review & Comments

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roseglass

report Posted Nov. 20, 2010 12:04 PM

this is perfect for left over turkey,but can add some of your stuffing and a small portion of cranberries to add more flavor

AshinOK

report Posted Nov. 19, 2010 10:38 AM

Not a lot of taste, but good crock pot weekday meal. The pie toppers were the best part. The soup itself was bland. I cut the poultry seasoning in 1/2 as suggested. Also, the mixture was a little dry by the time I got home. Had to add 1/2 cup of water before adding the soup.

foodie100

report Posted Nov. 17, 2010 9:26 AM

the recipe for the parmesan crisps is great- I've used it for a lot of other soups now too!

curdsandwhey

report Posted Nov. 9, 2010 1:08 PM

Cut down on the poulty seasoning...1/2 or a 1/4 would work better :)

curdsandwhey

report Posted Nov. 9, 2010 1:08 PM

This was a great recipe- but I would agree with mpike45, need to cut down on the poultry seasoning as 1 tsp was too much.