Prep Time 20 min
Cook Time 40 Min
Servings 8
Difficulty Moderate

Ingredients

  • CRUST
  • Double Crust
  • 1/8 tsp. garlic salt
  • 1/8 tsp. onion salt
  • FILLING
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 small onion
  • 1 cup sour cream
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (10 oz.) pkg. frozen mixed vegetables
  • 2 green onions
  • 2 cups chopped cooked turkey or chicken

Directions

  • Step 1

    PREPARE recipe for double crust pie, adding garlic salt and onion salt to flour mixture. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425ºF.

  • Step 2

    HEAT oil in small saucepan. Add onion. Cook and stir until tender. Combine sour cream, soup, cheese, salt and pepper. Add cooked onions, vegetables, green onions and turkey or chicken, mixing well. Spoon into unbaked pie crust.

  • Step 3

    ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.

  • Step 4

    BAKE 30 to 40 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

Serving size
(1 slice, 1/8 of pie)

  • Calories 530
  • Calories from Fat320g
  • Total Fat 36g
  • Saturated Fat 12g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 760mg
  • Potassium 0mg
  • Total Carbohydrates 33g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 19g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet