Turkey Pot Pie Recipe

This family favorite is a delicious way to use leftover turkey from the holiday bird or leftover roasted or rotisserie chicken.
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  • 2 packages McCormick® Turkey Gravy Mix
  • 1 teaspoon McCormick® Poultry Seasoning
  • 1 1/2 cups milk
  • 1 cup water
  • 2 tablespoons butter
  • 3 cups cubed cooked turkey %3cu%3eor%3c/u%3e chicken
  • 2 cups frozen mixed vegetables
  • 1 refrigerated pie crust (from 15-ounce package)
10 mins
40 mins
1. Preheat oven to 425° F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.

2. Spoon into 9-inch deep dish pie plate or 2-quart baking dish. Top with pie crust. Seal edges and cut several slits on top.

3. Bake 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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Nutrition (per serving)
Calories: 318 Calories
Fat: 14 Grams
Protein: 20 Grams
Cholesterol: 55 Milligrams
Carbohydrates: 28 Grams
Sodium: 563 Milligrams
Fiber: 2 Grams

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