Turkey Pot Pie

Culinary Setting
Cooking Style
Cooked Turkey
Dish Type
Pot Pie


1 1-lb package frozen vegetables for stew, cooked according to package directions

1 c frozen peas, cooked according to package directions

2 c COOKED TURKEY, cut into 1/2-inch cubes

1 12-oz jar non-fat turkey gravy

1 tbsp dried parsley

1 tsp dried thyme

1 tsp dried rosemary, crushed

1/2 tsp salt

1/4 tsp pepper

1 refrigerated pie crust, room temperature



Drain any cooking liquid from stew vegetables and peas.

Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.

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.

Bake in preheated 400-degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.

Nutrition Facts

340 Total Calories

15 g Total Fat

40 % Daily Total Fat

36 g Cholesterol

1161 mg Sodium

37 g Total Carbohydrates

12 g Protein