Quickest-Ever Turkey Pot Pie

A hearty dinner ready in 40 minutes! Enjoy this turkey pot pie made with veggies – a delightful meal.

  • prep time 40 min
  • total time 40 min
  • ingredients 9
  • servings 6

Ingredients

1
refrigerated pie crust
6
tablespoons margarine or butter
1/3
cup all-purpose flour
1/4
teaspoon dried marjoram leaves
1/8
teaspoon pepper
1
cup milk
1
(10 1/2-oz.) can condensed chicken broth
3
cups cubed cooked turkey or chicken
1
(1-lb.) pkg. frozen mixed vegetables, thawed*
  • 1 Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell. Place crust on ungreased cookie sheet.
  • 2 Invert 2-quart casserole over crust. With sharp knife, trace and cut around casserole rim; remove casserole. Trim an additional 1/4 inch from edge of casserole-shaped crust. Using small cookie cutter or sharp knife, cut holes in crust. Cut additional shapes out of dough scraps, if desired; arrange over crust. Bake at 450°F. for 9 to 11 minutes or until light golden brown.
  • 3 Meanwhile, melt margarine in large saucepan. Stir in flour, marjoram and pepper; cook until mixture is smooth and bubbly, stirring occasionally. Gradually stir in milk and broth; cook until mixture boils and thickens, stirring constantly.
  • 4 Add chicken and vegetables. Cook 10 to 15 minutes or until vegetables are tender, stirring occasionally. Spoon mixture into casserole; place baked crust on top.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    470
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    670mg
    670%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    8%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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