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Turkey-Vegetable Pot Pie

turkey-vegetable pot pie Entree
Turkey-Vegetable Pot Pie
  • Prep 20 min
  • Total 40 min
  • Servings 6

Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.

Updated January 23, 2015
Pillsbury Crescents
Make with
Pillsbury Crescents

Ingredients

  • 1
    tablespoon butter
  • 1
    tablespoon olive oil
  • 3/4
    cup sliced carrot
  • 3/4
    cup cubed peeled sweet potato
  • 3/4
    cup sliced peeled parsnip
  • 1/2
    cup chopped red onion
  • 2
    cans (10 3/4 oz each) condensed cream of chicken soup
  • 1 1/2
    cups milk
  • 1
    teaspoon chopped fresh thyme leaves
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon freshly ground pepper
  • 3
    cups chopped cooked turkey
  • 1
    can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 1
    tablespoon butter, melted

Steps

  • 1
    Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2
    In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
  • 3
    In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
  • 4
    Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
  • 5
    Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
450
% Daily Value
Total Fat
20g
0%
Saturated Fat
8g
0%
Sodium
1230mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
4g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 3 Very Lean Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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