Classic Turkey Pot Pie
| Makes 6 servings | Prep time Under 30 minutes | Total time 1 Hour |
Nutritional Information
| Calories | 390 | Fat | 21g |
| Protein | 27g | Cholesterol | 125mg |
| Carbohydrates | 23g | Sodium | 1240mg |
| Saturated Fat | 10g |
Ingredients
2 tablespoons butter or margarine
1 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper or ground white pepper
1 package JENNIE-O TURKEY STORE® Extra Lean Oven Roasted Turkey Breast, cubed
3/4 cup whipping cream or half-and-half
1 (10 ounce) package frozen mixed vegetables, thawed, or 2 cups chopped cooked vegetables
1/4 cup fresh parsley or chives, chopped
refrigerated pie crust
1 egg, well beaten
Directions
Heat oven to 400°F. Melt butter in a large deep skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Place flour, salt, and pepper in a plastic or paper bag. Add cubed turkey breast; shake to coat. Add to skillet; cook 2 minutes, stirring occasionally. Add whipping cream; mix well. Add mixed vegetables; simmer uncovered 5 minutes (mixture will be very thick). Remove from heat; stir in parsley. Transfer mixture to a 9 inch deep dish pie plate. Place refrigerated pie crust on top of dish, folding edge under to seal. Cut 4 slits in pastry to allow steam to escape. Brush egg lightly over pastry. Bake 25 to 30 minutes or until pastry is golden brown and mixture is bubbly. Let stand 5 minutes before serving.
