Homestyle Turkey and Vegetable Pot Pie

Prep Time 35 min
Cook Time 1 Hr
Servings 4 to 6
Difficulty Moderate

Ingredients

  • 3 tbsps. Crisco® Pure Canola Oil
  • 1 small onion
  • 3 tbsps. all-purpose flour
  • 1 tbsp. instant chicken bouillon granules
  • 1 tbsp. minced flat leaf parsley
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup milk
  • 2/3 cup water
  • 2 cups chopped cooked turkey
  • 2 cups chopped cooked chicken
  • 1 (16 oz.) pkg. frozen mixed vegetables with potatoes
  • 1 (4 oz.) can sliced mushrooms
  • Double crust

Directions

  • Step 1

    HEAT oil in medium saucepan. Cook and stir onion over moderate heat until tender. Stir in flour, bouillon granules, parsley, thyme, salt and pepper. Stir in milk and water. Cook over moderate heat, stirring, until thickened and bubbly. Stir in turkey, vegetables and mushrooms. Set aside.

  • Step 2

    HEAT oven to 425ºF.

  • Step 3

    PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Fill with turkey mixture.

  • Step 4

    ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.

  • Step 5

    PLACE pie in oven. Immediately reduce temperature to 325ºF.

  • Step 6

    BAKE 55 to 65 minutes, or until filling is hot and crust is golden brown. Let stand 10 minutes before serving.

Serving size
(1/4 of recipe)

  • Calories 880
  • Calories from Fat440g
  • Total Fat 49g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 1600mg
  • Potassium 0mg
  • Total Carbohydrates 72g
  • Dietary Fiber 4g
  • Sugars 7g
  • Protein 33g
  • 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