Recipe Details
Ingredients
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1(14.1 ounce) packagepastry for 9-inch double-crust pie
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2cupschopped leftover turkey
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1(16 ounce) packagefrozen mixed vegetables, thawed and drained
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1(10.5 ounce) cancondensed cream of chicken soup
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½cupshredded Cheddar cheese
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1teaspoonseasoned salt
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1teaspoonseasoned pepper blend
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.
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Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.
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Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.
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Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories541 | |
| % Daily Value * | |
| Total Fat 30g |
39% |
| Saturated Fat 9g |
45% |
| Cholesterol 49mg |
16% |
| Sodium 950mg |
41% |
| Total Carbohydrate 44g |
16% |
| Dietary Fiber 5g |
19% |
| Total Sugars 0g |
|
| Protein 24g |
48% |
| Vitamin C 8mg |
9% |
| Calcium 115mg |
9% |
| Iron 4mg |
22% |
| Potassium 378mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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