Quickest-Ever Turkey Pot Pie

A hearty dinner ready in 40 minutes! Enjoy this turkey pot pie made with veggies – a delightful meal. MORE+ LESS-

By Pillsbury Kitchens

August 25, 2017

refrigerated pie crust

tablespoons margarine or butter

1/3

cup all-purpose flour

1/4

teaspoon dried marjoram leaves

1/8

teaspoon pepper

cup milk

(10 1/2-oz.) can condensed chicken broth

cups cubed cooked turkey or chicken

(1-lb.) pkg. frozen mixed vegetables, thawed*

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1

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell. Place crust on ungreased cookie sheet.
2

Invert 2-quart casserole over crust. With sharp knife, trace and cut around casserole rim; remove casserole. Trim an additional 1/4 inch from edge of casserole-shaped crust. Using small cookie cutter or sharp knife, cut holes in crust. Cut additional shapes out of dough scraps, if desired; arrange over crust. Bake at 450°F. for 9 to 11 minutes or until light golden brown.
3

Meanwhile, melt margarine in large saucepan. Stir in flour, marjoram and pepper; cook until mixture is smooth and bubbly, stirring occasionally. Gradually stir in milk and broth; cook until mixture boils and thickens, stirring constantly.
4

Add chicken and vegetables. Cook 10 to 15 minutes or until vegetables are tender, stirring occasionally. Spoon mixture into casserole; place baked crust on top.

The crust bakes separately while you prepare the filling.
* To quickly thaw frozen vegetables, place unopened vegetable pouch in warm water for 20 minutes.
Poultry is among the most perishable of meats and should be handled carefully before and after cooking. After the turkey has been served, refrigerate any leftover turkey within two hours. (All stuffing should be removed from the bird before the meal is served.) Cool large amounts of leftover turkey quickly by dividing it into several small containers. Cover and refrigerate it immediately. Turkey will keep in the refrigerator for up to four days, or freeze it in moistureproof containers for up to two months.