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Curried Turkey Pot Pie

Curried Turkey Pot Pie
  • Prep 20 min
  • Total 50 min
  • Servings 8
Mixed vegetables and turkey topped with Pillsbury™ pie crust makes delicious pot pie – a perfect Asian dinner.
Updated October 24, 2016
Make With
Make With
Gold Medal Flour

Ingredients

  • 2 tablespoons butter or margarine
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup half-and-half
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 2 3/4 cups chopped cooked turkey breast
  • 1 2/3 cups frozen mixed vegetables (from 12-oz bag), thawed
  • 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

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.

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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