Thick 'N Hearty Turkey Pot Pie
Classic comfort food in a pastry crust—this savory turkey pot pie is sure to please your family.
2 cups Honeysuckle White Breast Strips, cooked and diced or use 2 cups Honeysuckle White Thighs, cooked and diced*
1 cup frozen or fresh-cooked mixed vegetables (we prefer corn, peas, carrots and potato)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can condensed cream of mushroom or cream of potato soup
3/4 cup skim milk**
1 tablespoon Miracle Whip light***
Pastry for 1 (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 in a preheated oven at 350°F (175°C) for 30 to 40 minutes until crust is golden brown.
Makes 5 servings.
Or use leftover turkey.
**Or substitute with 2% or whole milk
***Or substitute with butter or margarine.
****Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.
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.