Turkey Pot Pie

• 分量: 6 servings
• 調理時間: 25 minutes
• 総時間: 1 hour 5 minutes

材料

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 oz) chicken broth

1/2 cup milk

2 1/2 cups shredded cooked turkey

2 cups frozen mixed vegetables, thawed

手順

Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Using whisk, stir in flour, salt and pepper until bubbly. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.

Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.

栄養

• カロリー: 530
• 脂肪総量: 4 1/2
• 飽和脂肪: 14 g
• トランス脂肪: 0 g
• コレステロール: 95 mg
• ナトリウム: 1060 mg
• 炭水化物総量: 43 g
• 食物繊維: 1 g
• 糖質総量: 3 g
• タンパク質: 22 g