Turkey Pot Pie


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 397.8
  • Total Fat: 18.5 g
  • Cholesterol: 37.9 mg
  • Sodium: 720.7 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.2 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient


Introduction

A fast and easy pot pie. My husband dislikes peas, so I use individual bags of frozen vegetables to avoid them. You can use a bag of frozen vegetables just as easliy. This is a great recipe for leftovers. I've made it with beef (although I used cream of potato instead of cream of celery), chicken, and turkey. I normally make 2 at once. A fast and easy pot pie. My husband dislikes peas, so I use individual bags of frozen vegetables to avoid them. You can use a bag of frozen vegetables just as easliy. This is a great recipe for leftovers. I've made it with beef (although I used cream of potato instead of cream of celery), chicken, and turkey. I normally make 2 at once.
Number of Servings: 8

Ingredients

    One medium potato
    1/2 medium onion
    1 t olive oil
    1 c dark meat turkey
    1 c white meat turkey
    1 c frozen carrot slices
    1 c frozen chopped broccoli
    1 c frozen corn
    1 c frozen green beans
    1 10.5 oz can cream of celery soup
    1/2 10.5 oz cream of chicken soup
    1 deep dish pie crust (I use Mrs. Smith's)
    pre-rolled pie crust (I use Pillsbury)

Directions

Dice the potato and onion in the oil. Add the potatos, onion, frozen vegetables, turkey, and soups in a large bowl and mix well. Pour into the pie crust. Unroll the premade crust to cover. Make sure to make slits in the top of the pie crust. Cook at 350 following the directions of the pie crust.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user ZZMARIE.