TURKEY POT PIE
Yield: 5
Ingredients
• 1 1-pound package frozen vegetables for stew, cooked according to package directions
• 1 cup frozen peas, cooked according to package directions
• 2 cups Cooked Turkey, cut into 1/2-inch cubes
• 1 12-oz jar non-fat turkey gravy
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 refrigerated pie crust, room temperature
1) Drain any cooking liquid from stew vegetables and peas.
2) Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
3) Unfold pie crust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.
4) Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
NUTRITION FACTS per serving
Calories 340
Total Fat 15g 40%
Cholesterol 36mg
Sodium 1161mg
Total Carbohydrate 37g
Protein 12g
National Turkey Federation - www.eatturkey.com/
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