Turkey Pot Pie
by KimberlyinMN
This is a no-fail recipe! My husband says it tastes better than the Banquet Pot Pies!
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INGREDIENTS
INSTRUCTIONS
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.
NOTES
** I've made this in an 8x8 pan or an 11x9 pan. Just add more vegetables and/or meat.
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AshleyM77
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (665g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 279 | ||
| Calories from Fat: 65 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.2g | 10 % | |
| Saturated Fat 3.9g | 20 % | |
| Monounsaturated Fat 1.7g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 27.6mg | 8 % | |
| Sodium 1305.5mg | 45 % | |
| Potassium 766mg | 20 % | |
| Total Carbohydrate 44.1g | 13 % | |
| Dietary Fiber 7.7g | 31 % | |
| Sugars, other 36.4g | ||
| Protein 12.3g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 279
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