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Patchwork Pot Pie

Pillsbury Kitchens
Updated Jan 12, 2010
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So quick to mix together that you can do it after work! This easy pot pie is stuffed with cooked turkey, packaged potatoes and frozen veggies, then topped with squares of refrigerated pie crust and baked until bubbly.

Patchwork Pot Pie

  • Prep Time 15 min
  • Total 1 hr 35 min
  • Ingredients 8
  • Servings 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 3-quart casserole with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage; spoon mixture into casserole.
  • Step 
    2
    Unroll pie crust on work surface. Cut into 1 1/2-inch wide strips, then cut in opposite direction, making 1 1/2-inch square pieces (not all will be perfectly square). Starting with rounded-edge pieces around edge of casserole, cover top of mixture with pie crust pieces, overlapping each piece (see photo).
  • Step 
    3
    Bake 1 hour 15 minutes to 1 hour 20 minutes or until crust is golden brown and edges are bubbly.

Nutrition

440 Calories
20g Total Fat
19g Protein
45g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
8g
38%
Trans Fat
1g
Cholesterol
55mg
18%
Sodium
840mg
35%
Potassium
610mg
17%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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