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Deep-Dish Turkey Pie

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, C, D, P
    MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons butter or margarine

    2. 1/4 cup chopped celery

    3. 1/4 cup chopped onion (1/2 medium)

    4. 1 can (10 3/4 oz) condensed cream of chicken soup

    5. 1 cup milk

    6. 1/2 teaspoon poultry seasoning

    7. 1/4 teaspoon salt

    8. 1/4 teaspoon pepper

    9. 4 cups cubed cooked turkey or chicken

    10. 1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained

    11. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

    Instructions Jump to Ingredients ↑

    1. Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.

    2. Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.

    3. Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.

    4. Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

    5. High Altitude (3500-6500 ft)

    6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    7. Calories 450 (Calories from Fat 220),

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