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Curried Turkey Pot Pie
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Prep Time:
20 minutes
Total Time:
50 minutes
Asian-inspired turkey and vegetable pot pie with flaky Pillsbury™ crust for a scrumptious meal.
Ingredients:
  • 2 tablespoons butter or margarine
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup half-and-half
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon curry powder
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 2 3/4 cups chopped cooked turkey breast
  • 1 2/3 cups frozen mixed vegetables (from 12-oz bag), thawed
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 tablespoons coarsely chopped slivered almonds
Instructions:
  • Preheat the oven to 400°F and generously spray a 9 1/2-inch glass deep-dish pie plate with cooking spray. In a 2-quart saucepan over medium-high heat, melt butter. Whisk in flour and cook for 1 minute. Stir in half-and-half, broth, curry powder, and salt. Bring to a boil and cook for 1 minute. Add soup, turkey, and vegetables, then transfer the mixture into the prepared pie plate.
  • Spread out the pie crust on a flat surface. Sprinkle the almonds evenly over the crust, leaving a 2-inch border. Gently press the almonds into the dough. Carefully place the pie crust, almond side facing up, on top of the filling. Tuck and press the excess crust underneath to create a thick edge. Use your fingers to create a decorative fluted edge. Make several slits in the crust to allow steam to escape while baking.
  • Bake until the crust is a rich golden hue and the filling is bubbling with deliciousness, about 30 to 35 minutes.

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