We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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)
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.