Turkey Vegetable Pot Pie Recipe

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0 votes | 1709 views
Servings: 8

Ingredients

Cost per serving $1.92 view details
  • 1 pkg. (16 ounce.) frzn mixed vegetables (broccoli, cauliflower, and carrots)
  • 2 tbsp. butter
  • 1/2 c. minced onion
  • 1/2 c. sliced celery
  • 1/2 teaspoon dry thyme leaves, crushed
  • 1 can (10 3/4 ounce.) Campbell's condensed cream of broccoli soup
  • 1 can (10 3/4 ounce.) Campbell's condensed cream of chicken soup
  • 1 c. lowfat milk
  • 3 c. diced cooked turkey or possibly chicken
  • 1/4 teaspoon pepper
  • 1 pkg. (8 ounce.) refrigerated crescent rolls

Directions

  1. Preheat oven to 375 degrees. Cook vegetables according to package directions; drain. Meanwhile, in 2-qt saucepan over medium heat, in warm butter, cook onion, celery and thyme till onion is tender, stirring occasionally. Add in soups and lowfat milk; stir till smooth. In 12 x 8 inch baking dish, combine turkey, cooked vegetables and pepper. Add in soup mix, stirring gently to mix. Unroll crescent rolls without separating pcs. Firmly press perforations to seal. Cut dough lengthwise into 8 strips, about 3/4 inch wide. Arrange dough strips over chicken mix to create a lattice, cutting strips as necessary to fit. Press ends of strips to baking dish. Bake 30 min or possibly till golden. Cover edges with foil after 20 min of baking if pastry browns too quickly. Makes 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 273g
Recipe makes 8 servings
Calories 281  
Calories from Fat 84 30%
Total Fat 9.46g 12%
Saturated Fat 3.73g 15%
Trans Fat 0.16g  
Cholesterol 53mg 18%
Sodium 861mg 36%
Potassium 391mg 11%
Total Carbs 29.85g 8%
Dietary Fiber 3.3g 11%
Sugars 5.06g 3%
Protein 19.39g 31%
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