Turkey-Vegetable Pot Pie

Turkey-Vegetable Pot Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon butter

  • 1

    tablespoon olive oil

  • ¾

    cup sliced carrot

  • ¾

    cup cubed peeled sweet potato

  • ¾

    cup sliced peeled parsnip

  • ½

    cup chopped red onion

  • 2

    cans (10¾ oz each) condensed cream of chicken soup

  • cups milk

  • 1

    teaspoon chopped fresh thyme leaves

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • 3

    cups chopped cooked turkey

  • 1

    can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

  • 1

    tablespoon butter, melted

Directions

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. 2 In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender. 3 In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. 4 Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter. 5 Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.


Nutrition

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