1. Drain any cooking liquid from stew vegetables and peas.
2. Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
3. Unfold pie crust dough and place on top of dish, trimming edges to approximately 1 inch larger than dish; secure dough edges to dish. Make several 1-inch slits on crust to allow steam to escape.
4. Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 5|
|Calories from Fat: 191 (40%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 98.1mg||30 %|
|Sodium 682.6mg||24 %|
|Potassium 535.1mg||14 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 33.7g|
|Protein 30.8g||44 %|
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Calories per serving: 472
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