Turkey Pot Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 605.8
  • Total Fat: 31.8 g
  • Cholesterol: 55.8 mg
  • Sodium: 1,411.0 mg
  • Total Carbs: 67.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.9 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient
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Number of Servings: 4


    A box of Pillsbury pie crust (2 crusts)
    2 Tbsp. dried minced onion
    4 Tbsp. warm water
    1 12 oz. jar Heinz roasted turkey gravy
    12 oz. cooked turkey breast, chopped (about 3 cups)
    1 can Veg*All no salt added, drained
    1 cup Normandy vegetable blend, thawed and chopped


Preheat oven to 425 degrees.
Line a 9 inch deep dish pie plate with one of the crusts, trimming of excess dough. Set aside.
In a small bowl, mix together onion and water. Let stand for 10 minutes. Drain off excess water.
Meanwhile, in a medium mixing bowl, combine gravy, turkey, Veg*All, and vegetable blend. Stir in rehydrated onion.
Spoon mixture into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
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.

Serving Size: 1/4 of the pie

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