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Deep-Dish Turkey Pie
Recipe Yield: 6 Servings

Here's the perfect comfort-food dinner on a cold winter night. It's a great way to use up the left over holiday turkey, too.
2  Tbsp.  Butter or margarine
1/4  cup  Chopped celery
1/4  Cup  Chopped onion (1/2 medium)
1  Can  Condensed cream of chicken soup (10 3/4 oz.)
1  Cup  Milk
1/2  Tsp.  Poultry seasoning
1/4  Tsp.  Salt
1/4  Tsp.  Pepper
4  Cups  Cubed cooked turkey or chicken
1  Bag  Green Giant Select frozen broccoli, carrots and cauliflower, thawed and drained
1    Pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box
  • Heat oven to 400 degree F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
  • Gently stir in turkey and thawed vegetables. Pour into ungreased casserole or 10-inch quiche pan.
  • Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
  • Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
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