CAM's Turkey Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, SOFTENED as directed on box Filling 2 TBS EVOO1 chopped onion 1/2 tsp dried oregano1 tsp, dried basil5 cloves garlic minced1/3 cup oat flour 16 oz no salt added broth 1/2 cup rice dream 24 oz cubed cooked turkey 16 oz frozen mixed vegetables + 4 oz baby peas no salt added, thawed
1. Heat oven to 425°F.
2. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, saute olive oil, onion & garlic; cook 2 minutes, stirring frequently, until tender.
3. Stir in flour, herbs until well blended.
4. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
5. Stir in turkey and mixed vegetables.
6. Remove from heat. Spoon into crust-lined pie plate.
7. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
8. Bake 30 to 40 minutes or until crust is golden brown.
9. During last 15 to 20 minutes, cover edge of crust to prevent excessive browning.
10. Let stand 5 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CAM1023.
2. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, saute olive oil, onion & garlic; cook 2 minutes, stirring frequently, until tender.
3. Stir in flour, herbs until well blended.
4. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
5. Stir in turkey and mixed vegetables.
6. Remove from heat. Spoon into crust-lined pie plate.
7. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
8. Bake 30 to 40 minutes or until crust is golden brown.
9. During last 15 to 20 minutes, cover edge of crust to prevent excessive browning.
10. Let stand 5 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CAM1023.
Nutritional Info Amount Per Serving
- Calories: 314.0
- Total Fat: 14.7 g
- Cholesterol: 33.8 mg
- Sodium: 46.6 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.5 g
- Protein: 12.3 g
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