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Slow-Cooker Turkey Pot Pie

(69)

5 reviews

15 min prep time
5 hr 45 min total time
13 ingredients
6 servings

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Try These Next

Looking for a classic turkey recipe made using Progresso® chicken pot pie style soup? Then check out this slow-cooked pot pie made with Pillsbury® refrigerated pie crust and Green Giant® vegetables.

Ingredients

1 1/2: lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes

1/2: cup chopped onion

1: medium carrot, chopped (1/2 cup)

1: medium stalk celery, chopped (1/2 cup)

1: jar (4.5 oz) sliced mushrooms, drained

1: teaspoon poultry seasoning

1/2: teaspoon salt

1/2: teaspoon pepper

2: tablespoons water

1: can (18.6 oz) Progresso™ chicken pot pie style soup

1 1/2: cups frozen mixed vegetables, thawed, drained

1: box Pillsbury™ refrigerated pie crust, softened as directed on box

1/4: cup shredded Parmesan cheese

Steps

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
2 Cover; cook on Low heat setting 5 to 6 hours.
3 Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
4 Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
5 Top each serving of pot pie with 2 baked crusts.

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
2 Cover; cook on Low heat setting 5 to 6 hours.
3 Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
4 Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
5 Top each serving of pot pie with 2 baked crusts.

Expert Tips

Substitute 1 1/2 lb boneless skinless chicken breasts for turkey, if desired.

For a cheese-flavored pot pie, stir in 1 cup shredded Cheddar or Colby-Monterey Jack cheese just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 22%
Saturated Fat 6g 28% Trans Fat 0g
Cholesterol: 65mg; 22%
Sodium: 2240mg; 93%
Total Carbohydrate: 35g; 12%
Dietary Fiber 4g 16% Sugars 6g
Protein: 26g

% Daily Value*:

Vitamin A: 80%; 80%
Vitamin C: 2%; 2%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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