Deep-Dish Turkey Pot Pie

By carvalhohm

Ingredients

• 1 1/2 lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
• 1/2 cup chopped onion
• 1 medium carrot, chopped (1/2 cup)
• 1 medium stalk celery, chopped (1/2 cup)
• 1 jar (4.5 oz) sliced mushrooms, drained
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons water
• 1 can (18.6 oz) Progresso® chicken pot pie style soup
• 1 1/2 cups frozen mixed vegetables, thawed, drained
• 1 box refrigerated pie crust, softened as directed on box
• 1/4 cup shredded Parmesan cheese

Details

Servings 6
Cooking time 345mins
Adapted from pillsbury.com

Preparation

Step 1

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.

2 Cover; cook on Low heat setting 5 to 6 hours.

3 Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.

4 Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.

5 Top each serving of pot pie with 2 baked crusts.

Expert Tips:
Substitute 1 1/2 lb boneless skinless chicken breasts for turkey, if desired.

For a cheese-flavored pot pie, stir in 1 cup shredded Cheddar or Colby-Monterey Jack cheese just before serving.

Serves 6

Serving Size: 1 Serving Calories380 ( Calories from Fat130), Total Fat15g (Saturated Fat6g, Trans Fat0g ), Cholesterol65mg Sodium2240mg Total Carbohydrate35g (Dietary Fiber4g Sugars6g ), Protein26g