Thick 'N
Hearty Turkey Pot Pie
A savory turkey pie, great for leftover
turkey.
- 2 cups Honeysuckle White
Breast Strips, cooked and diced or use 2 cups Honeysuckle White
Thighs, cooked and diced (or use leftover turkey)
1 cup frozen mixed vegetables (we prefer corn, peas, carrots
and potato)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2-ounce) can condensed cream of mushroom or cream of
potato soup
3/4 cup skim milk
1 tablespoon Miracle Whip light
- Pastry for 9-inch double
crust pie
- Mix all ingredients together
in medium bowl. Pour into unbaked, prepared pie shell. Cover
with a second prepared pie shell and flute the edges, sealing
the top crust to the bottom crust. Vent crust with a sharp knife
or fork tines several times to allow steam to escape.
- Bake at 350°F for
30 to 40 minutes until crust is golden brown.
Makes 5 servings.
Nutrition Facts
Amount Per Serving
Calories: 242
Calories from fat: 84
Total fat: 9 gm
Saturated fat: 3 gm
Cholesterol: 62 mg
Sodium: 701 mg
Carbohydrate: 13 gm
Protein: 26 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
