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COLLEGE INN® Savory Turkey Pot Pie

By: COLLEGE INN® Broth

"This pot pie is filled with roasted turkey and a variety of veggies, making it a hearty and satisfying dinner option."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup chopped onion
1 cup chopped celery
2 cups diced roasted turkey
1 1/2 teaspoons chopped fresh rosemary or thyme (optional)
2 tablespoons olive oil
salt and pepper
2 1/2 tablespoons flour
1 (14.5 ounce) can COLLEGE INN® Turkey or Chicken Broth
1 (14.5 ounce) can DEL MONTE® Diced New Potatoes, drained
1 (14.5 ounce) can DEL MONTE® Sliced Carrots, drained
2 tablespoons chopped parsley (optional)
1 (9 inch) prepared pie crust

Directions

Preheat oven to 425 degrees F. Cook onion, celery, turkey and rosemary in oil in large skillet over medium heat, 5 minutes or until onion is tender. Season to taste with salt and pepper.
Stir in flour; cook 3 minutes. Slowly stir in broth; cook, stirring, until thickened. Add vegetables and parsley.
Spoon into 10-inch deep dish pie plate or shallow casserole dish. Top with crust; fold edge under.
Bake 20 to 25 minutes or until crust is golden brown.

Footnotes

Variation
For individual pies, divide turkey mixture into 4 individual ramekins or oven-proof bowls. Using enough pastry for 2 (9-inch) pies, divide and roll out pastry into 4 rounds. Place over each individual pie and bake about 20 minutes or until crust is golden brown.