Turkey Pot Pie

A comforting classic pot pie filled with tender turkey, mixed vegetables, and a creamy sauce, all encased in a flaky golden pie crust.

american
Nutrition

Provides a moderate amount of protein from turkey with carbohydrates from the pie crust and vegetables, though relatively high in fat and sodium from butter, broth, and pastry.

22% of daily energy
31 g
Carbs
23 g
Total fat
18 g
Protein
Egg FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain coursebakingoven and roastingfamily friendlythanksgiving

Turkey Pot Pie

Pillsbury (Pillsbury Kitchens)

6

servings

0

per serve

0

minutes

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Ingredients
Pillsbury Pie Crusts
14.1 ounce box Pillsbury Pie Crusts 2 Count, softened as directed on box
Butter
0.333 cup Butter or margarine
Onion
0.333 cup Onion chopped
All-purpose Flour
0.333 cup All-purpose Flour
Salt
0.5 teaspoon Salt
Pepper
0.25 teaspoon Pepper
Chicken Broth
14 ounce can Chicken Broth
Milk
0.5 cup Milk
Turkey
2.5 cup Turkey shredded cooked
Mixed Vegetables
2 cup Mixed Vegetables frozen, thawed
Equipment
Oven

Oven

9-inch glass pie plate

9-inch glass pie plate

2-quart saucepan

2-quart saucepan

Whisk

Whisk

Knife

Knife

Cutting board

Cutting board

Spoon

Spoon

Aluminum Foil

Aluminum Foil

Measuring cups

Measuring cups

Measuring spoons

Measuring spoons

Instructions
1
Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Using whisk, stir in flour, salt and pepper until bubbly. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3
Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4
Top with second crust; seal edge and flute. Cut slits in several places in top crust.
5
Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Turkey Pot Pie

Turkey Pot Pie

Pillsbury (Pillsbury Kitchens)

6

servings

0

per serve

0

minutes

A comforting classic pot pie filled with tender turkey, mixed vegetables, and a creamy sauce, all encased in a flaky golden pie crust.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Pillsbury Pie Crusts
14.1 ounce box Pillsbury Pie Crusts 2 Count, softened as directed on box
Butter
0.333 cup Butter or margarine
Onion
0.333 cup Onion chopped
All-purpose Flour
0.333 cup All-purpose Flour
Salt
0.5 teaspoon Salt
Pepper
0.25 teaspoon Pepper
Chicken Broth
14 ounce can Chicken Broth
Milk
0.5 cup Milk
Turkey
2.5 cup Turkey shredded cooked
Mixed Vegetables
2 cup Mixed Vegetables frozen, thawed
Equipment
Oven

Oven

9-inch glass pie plate

9-inch glass pie plate

2-quart saucepan

2-quart saucepan

Whisk

Whisk

Knife

Knife

Cutting board

Cutting board

Spoon

Spoon

Aluminum Foil

Aluminum Foil

Measuring cups

Measuring cups

Measuring spoons

Measuring spoons

Instructions
1
Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Using whisk, stir in flour, salt and pepper until bubbly. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3
Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4
Top with second crust; seal edge and flute. Cut slits in several places in top crust.
5
Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
dinnermain coursebakingoven and roastingfamily friendlythanksgiving
Nutrition

Provides a moderate amount of protein from turkey with carbohydrates from the pie crust and vegetables, though relatively high in fat and sodium from butter, broth, and pastry.

22% of daily energy
31 g
Carbs
23 g
Total fat
18 g
Protein
Egg FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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