Turkey-Sweet Potato Pot Pies

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

  • 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
  • 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.
  • 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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