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Thick ‘N Hearty Turkey Pot Pie recipe

Thick 'n Hearty Turkey Pot Pie.

Classic comfort food in a pastry crust!This savory turkey pot pie is sure to please the family almostas much as the roasted turkey did for the holiday table.

Recipe: Thick ‘N Hearty TurkeyPot Pie

2 cups Honeysuckle White Breast Strips,cooked and diced or use 2 cups Honeysuckle White Thighs, cookedand diced (or use leftover turkey)
1 cup frozen or fresh-cooked mixed vegetables (we prefer corn,peas, carrots and potato)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2-ounce) can condensed cream of mushroom or cream ofpotato soup
3/4 cup skim milk*
1 tablespoon Miracle Whip light**Pastry for 9-inch double crust pie

  • Mix all ingredients together in mediumbowl. Pour into unbaked, prepared pie shell. Cover with a secondprepared pie shell and flute the edges, sealing the top crustto the bottom crust. Vent crust with a sharp knife or fork tinesseveral times to allow steam to escape.
  • Bake at 350°F (175°C) for 30 to40 minutes until crust is golden brown.

    Makes 5 servings.

    *Or substitute with 2% or whole milk

    **Or substitute with butter or margarine.

    Note: Substitutes are not included in nutritionalvalues.

    Nutritional Information Per Serving (1/5of recipe): Calories: 242 Calories from fat: 84 Total fat: 9gm Saturated fat: 3 gm Cholesterol: 62 mg Sodium: 701 mg Carbohydrate:13 gm Protein: 26 gm

    Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.

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