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Turkey-Sweet Potato Pot Pies

(48)
  8 reviews
  • 15 min prep time
  • 55 min total time
  • 8 ingredients
  • 4 servings
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Sweet potatoes and curry give this comfort food a new twist.

Bake-Off® Contest 41, 2004
Dolly Craig
Denver, Colorado

Ingredients

1
can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2
cups cubed cooked turkey or chicken
1
cup frozen sweet peas, thawed, drained*
3
tablespoons chopped sweet yellow onion
3
teaspoons curry powder
Salt and pepper to taste, if desired
1
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

  • 1 Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
  • 2 Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
  • 3 Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.
  • 1 Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
  • 2 Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
  • 3 Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.

Expert Tips

*To quickly thaw frozen peas, place in colander or strainer; rinse with warm water until thawed. Drain well.

**A 1 1/4- to 1 1/2-quart casserole can be substituted for the ramekins. Place whole crust over filled casserole.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
840mg
35%
Potassium
400mg
11%
Total Carbohydrate
67g
22%
Dietary Fiber
6g
24%
Sugars
23g
Protein
23g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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