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Heat oven to 425. Place one pie crust in 9 in. 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 edges. Cut slits in several places.
Bake 425 for 35-40 minutesr until crust is golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (614g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1216 | ||
Calories from Fat: 740 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.2g | 110 % | |
Saturated Fat 27.8g | 139 % | |
Monounsaturated Fat 32g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 378.5mg | 116 % | |
Sodium 455.8mg | 16 % | |
Potassium 1114.7mg | 29 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 22.9g | ||
Protein 89.6g | 128 % | |
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. |
Calories per serving: 1216
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