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Deep-Dish Turkey Pot Pie

Deep Dish Turkey Pot Pie recipe

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.

Recipe Ingredients

Method

  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  2. In slow cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
  3. Cover; cook on Low heat setting 5 to 6 hours.
  4. Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
  5. Meanwhile, heat oven to 450 degrees F.
  6. 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.
  7. Place pie crust rounds on ungreased cookie sheet.
  8. Sprinkle each with about 1 teaspoon Parmesan cheese.
  9. Bake for about 8 minutes or until pie crust rounds are golden brown and crisp.
  10. Immediately remove from cookie sheet to cooling rack.
  11. 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%

Exchanges: 2 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat

Carbohydrate Choices: 2

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

Reprinted with permission from Pillsbury.


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