Patchwork Pot Pie

  • Prep 15 min
  • Total 1 hr 35 min
  • Servings 6

Ingredients

2
cups chopped cooked turkey breast
2
cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
2
cups frozen mixed vegetables
1
jar (4.5 oz) 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • No turkey breast? Try using deli rotisserie chicken.
  • Chicken gravy will work in place of the turkey gravy.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
690mg
29%
Potassium
340mg
10%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
17%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 2 Lean Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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