Turkey Pot Pie

• 份量: 6 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 5 minutes

食材

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

步驟

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.

營養

• 卡路里: 530
• 總脂肪: 4 1/2
• 飽和脂肪: 14 g
• 反式脂肪: 0 g
• 膽固醇: 95 mg
• 鈉: 1060 mg
• 總碳水化合物: 43 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 22 g