Slow-Cooker Turkey Pot Pie

Prep 15 min
Total 5 hr 45 min
Ingredients 13
Servings 6

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 vegetables. MORE+ LESS-

By Pillsbury Kitchens

Updated October 20, 2016

Make with

Pillsbury Pie Crust

Ingredients

1 1/2

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

1/2

cup chopped onion

medium carrot, chopped (1/2 cup)

medium stalk celery, chopped (1/2 cup)

jar (4.5 oz) sliced mushrooms, drained

teaspoon poultry seasoning

1/2

teaspoon salt

1/2

teaspoon pepper

tablespoons water

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

1 1/2

cups frozen mixed vegetables, thawed, drained

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

1/4

cup shredded Parmesan cheese

Steps

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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.