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Classic Turkey Pot Pie

Classic Turkey Pot Pie
  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 6

Home-baked turkey pot pie is a snap when you start with refrigerated pie crust and frozen vegetables. Comfort food at its finest! ...MORE+ LESS-

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1/3
cup butter or margarine
1/3
cup chopped onion
1/3
cup all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (14 oz) chicken broth
1/2
cup milk
2 1/2
cups shredded cooked turkey
2
cups frozen mixed vegetables, thawed

Steps

Hide Images
  • 1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 3
    Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 4
    Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Expert Tips

  • Did you know? Pillsbury has a gluten free pie and pastry dough.
  • Chopped or shredded cooked rotisserie chicken may be substituted for the turkey if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
14g
71%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
1060mg
44%
Potassium
250mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • It’s hard to find a more comforting dish than a classic pot pie. Sometimes referred to as meat pot pie, the traditional recipe is typically filled with some type of protein, mixed vegetables, potatoes, chicken broth and flour inside a flaky pastry crust. Surprisingly, the humble pot pie has a colorful history dating all the way back to the Roman Empire when it was a common dish served at royal banquets. Instead of tender chicken, beef or turkey baked inside, these historical pot pies were often filled with live birds! The pot pie became a standard dinner in Europe around the 16th century and was later introduced to America by the English settlers. Now, the pot pie has become commonplace and has found a longstanding spot in weekly dinner rotations. The savory pie has certainly come a long way since its origin and today, there are plenty of different methods to bake the savory meat pie and endless twists on the classic recipe. You can make pot pie using biscuits instead of pie crust, you can make the filling on the stove or in the slow cooker, you can bake the pie in a casserole dish or a pie plate, and you can even bake it in a skillet or a muffin tin! This dish can be adapted and tweaked easily by simply changing out the filling. The flavor options are endless with twists like buffalo chicken pot pie, chili pot pie or even pizza pot pie. Whatever you’re craving, we have every pot pie and casserole recipe you could ever dream of!

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