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Classic Turkey Pot Pie

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  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 6
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Home-baked turkey pot pie is a snap when you start with refrigerated pie crust and frozen vegetables. Comfort food at its finest!
Created Apr 27, 2018
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Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked turkey
  • 2 cups frozen mixed vegetables, thawed =

Steps

  • 1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 3
    Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 4
    Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition Information

530 Calories, 30g Total Fat, 22g Protein, 43g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 6 servings
Calories
530
Total Fat
30g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
95mg
Sodium
1060mg
Total Carbs
43g
Dietary Fiber
1g
Sugars
3g
Protein
22g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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