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
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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