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Turkey-Vegetable Pot Pie

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By Betty Crocker Kitchens
Updated Jan 23, 2015
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Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.

Turkey-Vegetable Pot Pie

  • Prep Time 20 min
  • Total 40 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup sliced carrot
  • 3/4 cup cubed peeled sweet potato
  • 3/4 cup sliced peeled parsnip
  • 1/2 cup chopped red onion
  • 2 cans (10 3/4 oz each) condensed cream of chicken soup
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped cooked turkey
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 tablespoon butter, melted
Make With
Pillsbury Crescents

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Step 
    2
    In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
  • Step 
    3
    In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
  • Step 
    4
    Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
  • Step 
    5
    Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

Nutrition

450 Calories
20g Total Fat
29g Protein
36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Total Fat
20g
0%
Saturated Fat
8g
0%
Sodium
1230mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
4g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 3 Very Lean Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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