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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.2
  • Total Fat: 15.6 g
  • Cholesterol: 31.7 mg
  • Sodium: 739.2 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 15.7 g

View full nutritional breakdown of Semi-Homemade Turkey Pot Pie calories by ingredient
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Semi-Homemade Turkey Pot Pie

Submitted by: FROSTY99

Introduction

Great use of that leftover turkey that is simple and quick
I make several and freeze them to use later
Great use of that leftover turkey that is simple and quick
I make several and freeze them to use later

Number of Servings: 8

Ingredients

    1 Box Pillsbury Pie Dough
    2 Cans Campbells Chunky Baked Potato with Cheddar and Bacon Soup
    2/3 pkg of 12 oz frozen peas and carrots
    1/2 of a large onion
    2 cups diced turkey

Directions

Cook peas, carrots and diced onion till tender, drain and set aside
Place soup in a large mixing bowl, add the peas, carrots and onions, and the diced turkey and mix well
Place one pie crust in a large pie pan, pour in the soup mixture, cover with the other pie crust. Crimp edges and vent
Bake for 60-75 min at 350 (until golden brown)
Makes 8 servings

(If using a frozen one, allow to thaw for an hour and will take approximately 90 min to bake if not completely thawed)

Number of Servings: 8

Recipe submitted by SparkPeople user FROSTY99.






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Member Ratings For This Recipe

  • This recipe is great and easy to make. I've made it with both chicken and turkey. I did add a few grinds from a pepper mill and about 1/4 tsp of seasoned salt to add a little more spice to the mixture. - 2/9/12

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  • I used two frozen deep dish crusts (one for the top) plus a whole 16 oz pkg of peas and carrots. Next time I will add a cup of celery to saute with the onion and I think it will be awesome. I had enough filling left for a small dish that I topped with a frozen biscuit...lunch tomorrow! - 11/29/10

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