Looking for a classic turkey recipe 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.
1 1/2 pounds 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 ounces) Green Giant® sliced mushrooms,
1 teaspoon poultry seasoning
1/2 teaspoon salt
2 tablespoons water
1 can (18.6 ounces) Progresso® chicken pot pie
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables,
1 box Pillsbury® refrigerated pie crust, softened as directed
1/4 cup shredded Parmesan cheese
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
In slow cooker, mix turkey,
onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
Cover; cook on Low heat setting 5 to 6 hours.
Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook
about 20 minutes or until thoroughly heated.
Meanwhile, heat oven to 450 degrees 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 for about 8 minutes or until
pie crust rounds are golden brown and crisp.
Immediately remove from cookie sheet
to cooling rack.
Top each serving of pot pie with 2 baked crusts.
Prep Time: 15 Min Total Time: 5 Hr 45 Min Makes: 6 servings
High Altitude (3500-6500 ft)
Nutrition Information: 1 Serving (1 Serving) Calories 380 o (Calories from
Fat 130), Total Fat 15g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 65mg; Sodium
2240mg; Total Carbohydrate 35g o (Dietary Fiber 4g, o Sugars 6g), Protein 26g
Percent Daily Value*: Vitamin A 80%; Vitamin C 2%; Calcium 10%; Iron 10%