Pie: Turkey Sweet Potato Pot Pie
Source of Recipe
justmecookin.com
List of Ingredients
1 (15-oz.) can sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2 cups cubed cooked turkey or chicken
1 cup Green Giant Frozen Sweet Peas (from 1-lb. bag), thawed, drained*
3 tablespoons chopped sweet yellow onion
3 teaspoons curry powder
Salt and pepper to taste, if desired
1 (18.6-oz.) can Progresso Rich & Hearty Chicken Pot Pie Style Soup
1 Pillsbury Refrigerated Pie Crust (from 15-oz. box), softened as directed on box Recipe
Heat oven to 400 degrees. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
Remove pie crust from pouch; place crust flat on cutting board. Cut crust into 4 quarters. Top each filled ramekin with 1 quarter crust. 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.
Bake at 400 degrees for 25 to 33 minutes or until filling is bubbly and crust is deep golden brown, covering crust edge with foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool 5 minutes before serving.
Note: To quickly thaw frozen peas, place in colander or strainer; rinse with warm water until thawed. Drain well.
A 1 1/4- to 1 1/2-quart casserole can be substituted for ramekins. Place whole crust over filled casserole. Makes 4 servings
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