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Bake-Off® Contest 41, 2004
Denver, Colorado

Turkey-Sweet Potato Pot Pies

Sweet potatoes and curry give this comfort food a new twist.

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  • prep time 15 min
  • total time 55 min
  • ingredients 8
  • servings 4
 

Ingredients

1
can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2
cups cubed cooked turkey or chicken
1
cup Green Giant™ Steamers™ frozen sweet peas, thawed, drained*
3
tablespoons chopped sweet yellow onion
3
teaspoons curry powder
Salt and pepper to taste, if desired
1
can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
1
box Pillsbury® refrigerated pie crusts, softened as directed on box

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
  • 2 Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
  • 3 Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.
  • 1 Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
  • 2 Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
  • 3 Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.

EXPERT TIPS

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Expert Tips

*To quickly thaw frozen peas, place in colander or strainer; rinse with warm water until thawed. Drain well.

**A 1 1/4- to 1 1/2-quart casserole can be substituted for the ramekins. Place whole crust over filled casserole.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
840mg
840%;
Total Carbohydrate
67g
67%
(Dietary Fiber
6g
6%
  Sugars
23g
23%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
220%;
Vitamin C
15%;
Calcium
4%;
Iron
20%;
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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