Thanksgiving

Edwina's Turkey Pot Pie (4 Servings) is for Dinner.

Edwina's Turkey Pot Pie (4 Servings) takes 25 minutes to prepare.

Edwina's Turkey Pot Pie (4 Servings) takes 45 minutes to cook.

Edwina's Turkey Pot Pie (4 Servings) makes 4 servings.

The ingredients for Edwina's Turkey Pot Pie (4 Servings) are:

Pillsbury Pie Crusts
6 oz Turkey Breast Meat
2 oz. Turkey Dark Meat
2 oz Green Giant Mushrooms
1 10.75 oz can Campbell's Healthy Request Cream of Chicken Soup
4 oz. Bird's Eye Baby Corn and Vegetable Blend
2 oz. Bird's Butternut Squash
2 small potatoes
8 oz. Chicken Broth

Here is how you make Edwina's Turkey Pot Pie (4 Servings):

Put Cream of Chicken soup and chicken broth into large pot and heat over medium heat until bubbling. Cube potatoes and add to soup mix. Add all other vegetables and salt and pepper to taste. Add cubed turkey. Cook over medium heat for 15 to 20 minutes. Place one pie crust on bottom of pie pan and trim off any excess crust. Poke holes with fork tines to allow to breath. Ladle turkey mixture into pie crust. Top with remaining pie crust and trip excess. Use fork tines to crimp edges of pie and put holes in top of crust with tines. Bake at 350 degrees for 45 minutes. Let cool 5-15 minutes before servingl.Number of Servings: 4Recipe submitted by SparkPeople user MATMANCONN.

The nutritional information for Edwina's Turkey Pot Pie (4 Servings) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 519.8

• Total Fat: 22.9 g
• Cholesterol: 47.6 mg
• Sodium: 1,818.1 mg
• Total Carbs: 60.9 g
• Dietary Fiber: 4.5 g
• Protein: 21.1 g