Patchwork Pot Pie

So quick to mix together that you can do it after work! This easy pot pie is stuffed with cooked turkey, packaged potatoes and frozen veggies, then topped with squares of refrigerated pie crust and baked until bubbly.

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Servings 6

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( 16 ) Ratings

16 Ratings

5 Stars 31%

4 Stars 25%

3 Stars 19%

2 Stars 12%

1 Stars 12%

Member Reviews ( 5 )

2627aedf-69fb-45a6-9c8f-f5e451ddcdec

ingredients 8
Prep Time 15 min
Total Time 1 hr 35 min

Ingredients

2: cups diced (1/4 to 1/2 inch) cooked turkey breast

2: cups refrigerated cooked diced potatoes with onions (from 20-oz bag)

2: cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1/2: cup sour cream

1: jar (12 oz) turkey gravy

1/4: teaspoon dried sage leaves

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

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Directions

1 Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage; spoon mixture into casserole.
2 Unroll pie crust on work surface. Cut into 1 1/2-inch wide strips, then cut in opposite direction, making 1 1/2-inch square pieces (not all will be perfectly square). Starting with rounded-edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece (see photo).
3 Bake 1 hour 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly.

EXPERT TIPS

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Expert Tips

No turkey breast? Try using deli rotisserie chicken.

Chicken gravy will work in place of the turkey gravy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 8g, 8% Trans Fat 1g 1% ),
Cholesterol: 55mg; 55%;
Sodium: 840mg; 840%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 5g 5% Sugars 4g 4% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 10%;

Exchanges:

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

Carbohydrate Choices:

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

Review & Comments

Write a Review

jviolet

report Posted Feb. 22, 2011 5:53 PM

I love this recipe! I have used fresh new potatoes as well as frozen with onions. Also, we like a little more crust so I use 2 pie crusts & cover the bottom of my casserole dish as well as the top. The first time I cut the crust into pieces & after that I just cut a piece to fit my casserole dish. Again, this is easy to make & super yummy!

tburkett74

report Posted Jan. 20, 2011 5:12 PM

Had to tweek a little - used chicken and thyme for turkey and sage but out of this world!! My picky 5-year old twins and garbage disposal husband absolutely love this dish and every time I make this there are never leftovers......

Diane G.

report Posted Feb. 1, 2010 11:14 AM

Husband and 6 year old loved this casserole! Very pretty presentation with the patchwork crust. All the leftover were eaten and was told it tasted even better the next day.

Betsy28

report Posted Nov. 3, 2009 1:25 PM

My Family loved this dish and I will make it again & again. The potatoes are Ore Ida Southern Style Hashbrowns with Onions.

Louper38

report Posted Nov. 7, 2008 7:54 AM

This was yummy - my husband and I loved it - Great for leftover turkey. I used boiled fresh potatos instead caude I couldn't find the others. Definetly will make this again.