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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
     

Directions

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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