Turkey-Sweet Potato Pot Pies
- Prep Time: 15 min.
- Cook Time: -
- Serves: 4
Recipe Provided By: Pillsbury Bake-Off®
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Ingredients
- 1 (15 ounce) can sweet potatoes, drained, cut into bite-size pieces
- 1 1/2 cups cubed cooked turkey or chicken
- 1 cup Green Giant(R) frozen sweet peas, thawed, drained*
- 3 tablespoons chopped sweet yellow onion
- 3 teaspoons curry powder
- Salt and pepper to taste (optional)
- 1 (18.6 ounce) can Progresso(R) Rich & Hearty chicken pot pie style soup
- 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
Nutrition Info
Per Serving
- Calories: 558 kcal
- |
- Carbohydrates: 67 g
- |
- Dietary Fiber: 5 g
- |
- Fat: 20 g
- |
- Protein: 25 g
- |
- Sugars: 22 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Heat oven to 400 degrees F. 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 flat on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. 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 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.
Yield: 4 servings
3. Still Hungry?
Sweet potatoes and curry give this comfort food a new twist.
Notes:
*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 the ramekins. Place whole crust over filled casserole.
Submitted by
Dolly Craig, Denver, CO
Bake-Off(R) Contest 41, 2004
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