1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
tablespoons coarsely chopped slivered almonds
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Steps
1
Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
2
Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
3
Bake 30 to 35 minutes or until crust is golden and filling is bubbly.
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Nutrition Facts
Serving Size:1 Serving
Calories
270
Total Fat
17g
0%
Saturated Fat
8g
0%
Sodium
640mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
1g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Very Lean Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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