Turkey Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 296.0
  • Total Fat: 13.3 g
  • Cholesterol: 31.7 mg
  • Sodium: 874.8 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.6 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient


Introduction

This is a great in using leftover turkey. It is also a good way to add vegetables in a one dish meal. This is a great in using leftover turkey. It is also a good way to add vegetables in a one dish meal.
Number of Servings: 8

Ingredients

    Mixed Vegetables, frozen, 1 package (10 oz)
    Broccoli, fresh, 1 cup, chopped
    *Campbell's Cream of Chicken Soup (98% fat free), 3 cup
    chicken broth, 1 cup
    celery salt, 1 tsp.
    Poultry seasoning, 2 tsp
    Garlic powder, 1 tsp
    Sage, ground, 1.5 tsp
    Turkey (light meat), 2 cup, chopped or diced
    Jiffy pie crust mix, 16 serving

Directions

First chop turkey and measure 2 cups. Next steam vegetables until the chill is off, do not cook until tender. Mix soup with spices in a sauce pan until hot and well mixed. Add chicken broth to thin soups. Next make pie crust according to package, make 2 crust and put one in the pie plate. Now mix soups with the vegetables until well mixed. Pour this mixture into the pie shell and top with the second crust.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KAT_TN.