Slow-Cooker Turkey Pot Pie

(69)
  5 reviews
  • 15 min prep time
  • 5 hr 45 min total time
  • 13 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 5 to 6 hours.
  3. 3 Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
  4. 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. 5 Top each serving of pot pie with 2 baked crusts.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved