Turkey Pot Pie III Recipe

Recipesfull introduces to you: Turkey Recipes. (Turkey Pot Pie III Recipe). This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Turkey Pot Pie III Recipe

Ingredients

2 (9 inch)unbaked pie shells

1 (10.75 ounce) cancondensed golden mushroom soup

1 cup cooked

chopped turkey meat

1 (10 ounce) can mixed vegetables

drained

⅓ cup milk

Slow Cooker Thanksgiving Turkey

Dinner

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.

Step 2

In a medium bowl mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust and seal the crust edges by crimping with a wet fork.

Step 3

Bake in the preheated oven 45 minutes or until the crust is golden brown

Nutritional Information

Turkey Pot Pie III Recipe

Servings Per Recipe:6

Calories: 397

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 34.9g 11%

Dietary Fiber: 4.2g 17%

Sugars: 1.1g

Fat: 22.9g 35%

Saturated Fat: 5.9g 30%

Cholesterol: 20.8mg 7%

Vitamin A Iu: 329.1IU 7%

Niacin Equivalents: 5.6mg 43%

Vitamin B6: 0.2mg 10%

Vitamin C: 1.6mg 3%

Folate: 55.6mcg 14%

Calcium: 36.1mg 4%

Iron: 2.3mg 13%

Magnesium: 21.4mg 8%

Potassium: 184.4mg 5%

Sodium: 785.2mg 31%

Thiamin: 0.3mg 26%

Calories From Fat: 205.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.