Patchwork Pot Pie

Patchwork Pot Pie

This easy dinner pot pie is loaded with cooked turkey, packaged potatoes and Green Giant® frozen veggies, topped with squares of Pillsbury® refrigerated pie crust and baked until golden brown and bubbly.

Prep Time

15

Minutes

Total Time

1:35

Hr:Mins

Makes

6

servings

2
cups chopped cooked turkey breast
2
cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
2
cups Green Giant™ Steamers™ frozen mixed vegetables
1
jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2
cup sour cream
1
jar (12 oz) turkey gravy
1/4
teaspoon dried sage leaves
1
Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
  1. Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix all ingredients except pie crust; spoon mixture into casserole.
  2. Unroll pie crust. Cut into 1 1/2-inch wide strips. Cut in opposite direction, making 1 1/2-inch square pieces (not all will be perfectly square). Starting with rounded-edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece (see photo).
  3. Bake 1 hour 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly. Garnish with whole mushrooms from jar and fresh thyme sprig.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
No turkey breast? Try using deli rotisserie chicken.
Chicken gravy will work in place of the turkey gravy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 690mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Other Carbohydrate;
    • 2 Lean Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.