Chicken pot pie is one of those classic comfort meals that fill us with warm memories. And it is perfect for those colder winter days. Using turkey instead gives you a slightly different flavor experience. And making the filling in the slow cooker will save you time during the day so that you’re not slaving in front of the stove and oven on a busy night. You can even save yourself some time by cutting up ingredients ahead of time, like the night before. Then just put it all together in the morning and let it go all day long.
Ingredients for Turkey Pot Pie:
- 1 1/2 lb. boneless, skinless turkey breast tenderloin cut into cubes
- 1/2 C onion, chopped
- 1/2 C carrots, chopped
- 1/2 C celery, chopped
- 1 (4.5 oz.) jar mushrooms, sliced and drained
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp of water
- 1 (10 3/4 oz.) can of cream of chicken soup
- 1 1/2 frozen mixed vegetables, thawed and drained well
- 1 (15 oz.) pkg. refrigerated pie crust, softened
- 1/2 C Parmesan cheese, grated
How to Make Turkey Pot Pie:
- Spray the crock well with a non-stick cooking spray. You may even wish to use a slow cooker liner.
- Place the turkey, onion, carrots, celery and mushrooms into the slow cooker.
- Sprinkle with the poultry seasoning, salt and pepper.
- Add the water and stir to blend together well.
- Cover the slow cooker and cook on low for 6 hours.
- Add in the soup and mixed vegetables and mix well.
- Put the lid back on the slow cooker, adjust the heat to high, and cook 30 minutes or until heated through.
- Meanwhile, preheat the oven to 450 degrees.
- Remove the pie crust and unroll. Cut the pie crust into 12 rounds using a cookie cutter or the open end of a glass.
- Place the rounds on an ungreased cookie sheet and sprinkle each round with the Parmesan cheese.
- Bake the rounds for 8 minutes or until crisp and golden brown.
- Serve the turkey mixture in a bowl, topped with two pie crust rounds.
Optional: Stir in one cup of shredded cheddar or Colby Jack cheese about 10 minutes before serving.
Note: You can use cubed chicken if you prefer.
Makes 6 servings
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