Turkey Pot Pie
This EASY Turkey 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!
Servings 8 servings
Calories 363kcal
Ingredients
- 14.1 oz 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
Instructions
- 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.
Nutrition
Calories: 363kcal | Carbohydrates: 34g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 483mg | Potassium: 224mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2315IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 2mg