Patchwork Pot Pie

  • Prep 15 min
  • Total 1 hr 35 min
  • Ingredients 8
  • Servings 6

Ingredients

2
cups diced (1/4 to 1/2 inch) cooked turkey breast
2
cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
2
cups frozen mixed vegetables
1
jar (4.5 oz) sliced mushrooms, drained
1/2
cup sour cream
1
jar (12 oz) turkey gravy
1/4
teaspoon dried sage leaves
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

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  • 1
    Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage; spoon mixture into casserole.
  • 2
    Unroll pie crust on work surface. Cut into 1 1/2-inch wide strips, then cut in opposite direction, making 1 1/2-inch square pieces (not all will be perfectly square). Starting with rounded-edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece (see photo).
  • 3
    Bake 1 hour 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly.

Notes









Tips

Expert Tips

  • No turkey breast? Try using deli rotisserie chicken.
  • Chicken gravy will work in place of the turkey gravy.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
8g
38%
Trans Fat
1g
Cholesterol
55mg
18%
Sodium
840mg
35%
Potassium
610mg
17%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
50%
50%
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 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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