This savory turkey pie is a tasty use for
leftover turkey.
Thick
'N Hearty Turkey Pot Pie
- 2 cups Honeysuckle White
Breast Strips, cooked and diced or use 2 cups Honeysuckle White
Thighs, cooked and 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 of
potato soup
3/4 cup skim milk*
1 tablespoon Miracle Whip light**
- Pastry for 9-inch double
crust pie
- Mix all ingredients together
in medium bowl. Pour into unbaked, prepared pie shell. Cover
with a second prepared pie shell and flute the edges, sealing
the top crust to the bottom crust. Vent crust with a sharp knife
or fork tines several times to allow steam to escape.
- Bake at 350°F (175°C) for 30 to 40
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 nutritional values.
Nutritional Information
Per Serving (1/5 of recipe): Calories: 242 Calories from fat:
84 Total fat: 9 gm Saturated fat: 3 gm Cholesterol: 62 mg Sodium:
701 mg Carbohydrate: 13 gm Protein: 26 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
