Mimi's Favorite Recipe's: November 2014

Thursday, November 27, 2014

Classic Turkey Pot Pie

Home-baked turkey pot pie is a snap when you start with refrigerated pie crust and frozen vegetables. Comfort food at its finest!

prep time25 min
total time1 hr 5 min
ingredients10
servings6

Ingredients

Crust

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1/3: cup butter or margarine

1/3: cup chopped onion

1/3: cup all-purpose flour

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (14 oz) chicken broth

1/2: cup milk

2 1/2: cups shredded cooked turkey

2: cups Green Giant™ Steamers™ frozen mixed vegetables, thawed

1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 1060mg; 1060%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

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

Turkey-Sweet Potato Pot Pies

Sweet potatoes and curry give this comfort food a new twist.

prep time15 min
total time55 min
ingredients8
servings4

Ingredients

1: can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)

1 1/2: cups cubed cooked turkey or chicken

1: cup Green Giant™ Steamers™ frozen sweet peas, thawed, drained*

3: tablespoons chopped sweet yellow onion

3: teaspoons curry powder

: Salt and pepper to taste, if desired

1: can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

1Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**

2Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.

3Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.