Turkey Pot Pie II

Turkey Pot Pie II

190

"This recipe can be made in small individual size pie pans or in a large pie pan as well. This can also be prepared in advance and frozen once assembled and baked later."

Ingredients

{{adjustedServings}} servings 422 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
  2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
  3. Poke holes in top crust and bake for 40 to 50 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

190
  1. 226 Ratings

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This was VERY good! I was concerned that it would taste like cream of chicken soup, but it didn't at all. I made a few substitutions and additions that I think made it even better. I substitu...

This is my favorite pot pie recipe. It's so simple. We've made this for years, it works equally well with chicken or beef (just change to cream of mushroom soup, and add a little beef base). ...

I was in a hurry this morning to get something made that is easy enough for my husband to finish since he gets home before I do. After glancing over the other ratings, I could see this is a ver...