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Cheddar Garlic Turkey Pot Pie

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This EASY pot pie uses some of my favorite shortcuts to get dinner on the table – roasted garlic cooking sauce, frozen veggies, and refrigerated pie crusts. Your family will rave over this one!










Progresso recently challenged me to try something from their new line of Progresso Recipe Starters in a recipe. There are several varieties to choose from: Parmesan Basil, Portabella Mushroom, Roasted Garlic, Three Cheese, and Fire Roasted Tomato. I went with the Roasted Garlic sauce, but I really wasn’t sure what to make with it.





So I peeled away the label from the can, and there was a printed recipe for a chicken pot pie. It sounded great, but I knew I had to put my own twist on it – which I did of course! This turkey pot pie was pure comfort food and absolutely delicious. The roasted garlic flavor from the Recipe Starters sauce was SO much more flavorful than plain chicken broth or cream of chicken soup that you see in most other pot pie recipes.








Cheddar Garlic Turkey Pot Pie





1 box refrigerated pie crusts, softened as directed


1 can Progresso Recipe Starters creamy roasted garlic cooking sauce


1/4 cup flour


3 cloves minced garlic


1 tablespoon dried minced onion


1/2 teaspoon seasoned salt


1/2 teaspoon ground black pepper


12 oz frozen mixed vegetables


9 oz package cooked roasted turkey breast strips (or 1 1/2 cups cooked shredded turkey)


1 cup shredded cheddar cheese





In a large skillet, whisk the roasted garlic cooking sauce and flour until smooth. Stir in garlic, onion, seasoned salt, and ground black pepper. Add frozen vegetables and heat to boiling and continue boiling for two minutes. Rough chop turkey strips and add to the skillet. Unroll one pie crust on the bottom of a 9 inch deep dish pie plate. Sprinkle 1/2 cup cheddar cheese on the bottom. Pour turkey filling into the pie crust. Top with remaining 1/2 cup cheddar cheese. Unroll second crust on top. Going around the edge of the pie plate, grab the bottom and top crust and pinch together creating a seal. Cut four slits in the top crust to allow for air release. Bake at 425 for 30 minutes, until the pie crust is golden brown.
















I really look forward to trying the other varieties of Progresso Recipe Starters, I think the flavor in the roasted garlic was really great. Have you used this line before? What did you make?





Be sure to like Progresso on Facebook to get more recipe and meal ideas!








Linking up to these fabulous parties. Check them out!





Iā€™m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!





Disclosure:  The information, products and ProgressoTM Recipe StartersTM gift packs were provided by Progresso through MyBlogSpark.










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About Kelly Miller

I'm Kelly. Wife, mom of three, coffee addict, & crockpot obsessed! Join me as I share my favorite shortcut recipes right here!

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  2. Rustown Mom says

    That looks delish and similar to mine, except I don't use a bottom crust. I tried the Portobello Mushroom cooking sauce and it was great! Pot Pie sounds so good right now!

    Reply

  12. Miz Helen says

    Hi Kelly,
    What a beautiful presentation for your Cheddar Garlic Turkey Pot Pie. Simple, full of flavor and delicious. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  14. Debi RecipesForMyBoys says

    Wow! This looks great! My oldest has been asking for a a Pot Pie, I'll have to make this for him. Thank you for sharing on Thursday's Treasures. I'm featuring it on Week 73. Please stop by my blog and grab my "I was featured on" button. <3 and hugs!

    Reply

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