Deep-Dish Turkey Pot Pie

Prep Time: 15 Min
Total Time: 5 Hr 45 Min

Makes: 6 servings

1 1/2 pounds boneless skinless turkey breast tenderloin,
    cut into 3/4-inch cubes
1/2 cup chopped onion
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons water
1 can (18.6 oz) Progresso® chicken pot pie style soup
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen
    mixed vegetables, thawed, drained
1 box Pillsbury® refrigerated pie crust, softened as
    directed on box
1/4 cup shredded Parmesan cheese

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.

Cover; cook on Low heat setting 5 to 6 hours.

Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.

Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.

Top each serving of pot pie with 2 baked crusts.

High Altitude (3500-6500 ft)

Nutrition Information: 1 Serving (1 Serving) Calories 380 o (Calories from Fat 130), Total Fat 15g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 65mg; Sodium 2240mg; Total Carbohydrate 35g o (Dietary Fiber 4g, o Sugars 6g), Protein 26g

Percent Daily Value*: Vitamin A 80%; Vitamin C 2%; Calcium 10%; Iron 10%

Exchanges: 2 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Pillsbury.