Ready in 1 hour
This is a no-fail recipe! My husband says it tastes better than the Banquet Pot Pies!
"We really loved this dish. The absolute definition of "comfort food". I used a rotisserie chicken instead of turkey and it was delicious! Thanks for posting, this is one of our new favorites!!"- AshleyM77
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Heat oven to 425F. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425F for 35 to 40 minutes or until crust is golden brown.
Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.2% calories from fat); 15g Protein; 27g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 943mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
** I've made this in an 8x8 pan or an 11x9 pan. Just add more vegetables and/or meat.
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Jumasie 8 months ago
AshleyM77 9 months agoWe really loved this dish. The absolute definition of 'comfort food'. I used a rotisserie chicken instead of turkey and it was delicious! Thanks for posting, this is one of our new favorites!!
Wingedtiger 1 year agoI used garlic salt instead. It was delicious! Thanks for the recipe. Perfect for thanksgiving leftovers :)
promfh 3 years agoI used a pre-made bottom crust and added the top from another package. My spouse enjoyed the dinner.
KimberlyinMN 4 years ago** I've made this in an 8x8 pan or an 11x9 pan. Just add more vegetables and/or meat. [I posted this recipe.]