Veggies & Turkey Pot Pie

This turkey pot pie recipe is an all-around favorite. No turkey breast? Try using deli rotisserie chicken. Chicken gravy will work in place of the turkey gravy.



PREP TIME: 15 MINUTES
START TO FINISH: 1 HOUR 35 MINUTES
6 SERVINGS

INGREDIENTS
2 cups diced (¼ to ½ inch) cooked turkey breast
2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
2 cups Green Giant frozen mixed vegetables
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
½ cup sour cream
1 jar (12 oz) turkey gravy
¼ teaspoon dried sage leaves
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

PREPARATION
1. Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage; spoon mixture into casserole.
2. Unroll pie crust. Cut into 2-inch wide strips, then cut in opposite direction, making 2-inch square pieces (not all will be perfectly square). Starting with rounded-edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece.
3. Bake 1 hour 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly.

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