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Dolly Craig
Denver, Colorado
Sweet potatoes and curry give this comfort food a new twist.
Turkey-Sweet Potato Pot Pies
- Prep Time 15 min
- Total 55 min
- Ingredients 8
- Servings 4
Ingredients
- 1 can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
- 1 1/2 cups cubed cooked turkey or chicken
- 1 cup frozen sweet peas, thawed, drained*
- 3 tablespoons chopped sweet yellow onion
- 3 teaspoons curry powder
- Salt and pepper to taste, if desired
- 1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions
-
Step1Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
-
Step2Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
-
Step3Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.
Nutrition
520
Calories
18g
Total Fat
23g
Protein
67g
Total Carbohydrate
23g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 840mg
- 35%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 67g
- 22%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 23g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 220%
- 220%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
4 1/2Tips from the
Pillsbury Kitchens
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