Quickest-Ever Turkey Pot Pie

(1)
1 reviews.
  • 40 min prep time
  • 40 min total time
  • 9 ingredients
  • 6 servings

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*

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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