Turkey Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 10.6 g
  • Cholesterol: 31.0 mg
  • Sodium: 1,238.1 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 16.9 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient
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Easy turkey pot pie with flaky top crust Easy turkey pot pie with flaky top crust
Number of Servings: 8


    3 quart casserole dish
    1/2 cooked turkey breast shredded or cut into cubes (or use one of those roasted chickens from the store...if you get one from the day before its already cold, and its usually a little bit cheaper)
    4 cups chicken stock (I use Emerils)
    1/4 cup heavy cream
    1/2 cup Parmesan cheese
    1 tube Pillsbury Crescent Rolls
    2 10oz packages of frozen stew vegetables
    2 tablespoons italian seasoning
    1 teaspoon pepper
    2 tablespoons minced garlic
    1/2 cup flour


Preheat Oven to Crescent roll directions

1. Add stew vegetables, garlic, pepper, italian seasoning to large pot and bring to a slow boil
2. While heating, shred or cut pre-cooked turkey breast into cubes
3. Add chicken to pot, take out 3/4 a cup of the liquid
4. Mix 1/2 cup of flour into the 3/4 a cup of liquid and add to pot.
5. Keep at a soft boil until the mixture thickens a little (about 10-15 minutes)
6. Add cream and Parmesan.
7. Transfer to 3 quart casserole dish
8. Unroll the crescent rolls and place on top.
9. Cook per directions for crescent rolls
10. Let cool 5-10 minutes before cooling

Number of Servings: 8

Recipe submitted by SparkPeople user EQUIS8.

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