Comida Kraft
Recipe Box

Zippy Turkey Pot Pie

Zippy Turkey Pot Pie is rated 4.5 out of 5 by 68.
Prep Time
10
min.
Total Time
55
min.
Servings

6 servings

Sharp Cheddar and a tangy dressing give this easy-to-make turkey pot pie its zippy appeal. It's zippy-quick too—ready for the oven in just 10 minutes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Mix milk, dressing and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 min. or until sauce is thickened, stirring after each min. Stir in cheese; microwave 1 min. Mix until well blended. Add turkey, mixed vegetables and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface.
  • Place crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.
  • Bake 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.

Variation

Prepare using MIRACLE WHIP Light Dressing and KRAFT 2% Milk Shredded Cheddar Cheese.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Creative Leftovers

Put those leftovers to good use! Last night's cooked chicken or ham would taste great in this steaming pot pie. Just prepare as directed, substituting leftover chopped cooked chicken or ham for the turkey.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 470
Total fat 26g
Saturated fat 10g
Cholesterol 85mg
Sodium 510mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 5g
Protein 31g
% Daily Value
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Oh, yeah, and besides making it DEEP DISH, i also use TWO CRUSTS as well, the recipe should be... Oh, yeah, and besides making it DEEP DISH, i also use TWO CRUSTS as well, the recipe should be editted to include doing that as an option. Also, it is easier to lift out that first piece, if you let it 'rest' a bit after it comes outa the oven. MARVELOUS RECIPE, THANK YOU for posting THIS RECIPE, it's JUST the kind of pot pie recipe i'd been looking for, just the right flavor. SO EASY!!!!!!!!!!!! AND MAKE TWO, (have extra pie shells on hand in the freezer in case you accidentally get TWO pies, ha ha) THIS FREEZES JUST FINE!!! But, DO add in some cumin to the sauce.
Date published: 2010-04-07
Rated 5 out of 5 by from Like other people have said, this IS very tasty! Like other people have said, this IS very tasty! I had the California Medley veggie mix in my freezer (broccoli, coliflower, and carrots). I used half of a bag of this and half of a can of each peas and corn. And I only ended up using 2 cups of Turkey, instead of 3. I will definitely be making this again. Maybe with potatoes next time? My boyfriend loved it as well, and he is NOT a veggie person. He said it tasted a lot like tuna casserole. I think it must be the Miracle Whip in it.
Date published: 2005-12-20
Rated 5 out of 5 by from I made this last night and it was a huge hit. I made this last night and it was a huge hit. Saved 1 helping for lunch the next day at work. It was the first time I used a ready to use crust like that and it was so easy. just make sure to bring the crust to room temp before unrolling. I added in extra cheese and the gravy was very tasty. Will try adding some pepper in next time. Outdoes that frozen store bought pot pies anyday! Will definately make again.
Date published: 2009-01-08
Rated 4 out of 5 by from Very yummy! Very yummy! I took some pointers from the all the comments, i.e. using chicken instead of turkey, using mayo instead of miracle whip. I will make this again, however I will pre-cook the chicken because it created a lot of water in the bottom of the pie. I marinated my chicken and I strongly recommend it. Both chicken and turkey can be a bit bland and there isn't much in this recipe to boost their flavor.
Date published: 2007-02-07
Rated 5 out of 5 by from This was much better than the deep-dish pot pie recipe on here. This was much better than the deep-dish pot pie recipe on here. I used chicken instead, and added potatoes. I just peeled and diced 1 large russet potato, then boiled for 5 minutes before adding to the mixture. I had to use a deep-dish pie pan to get it all to fit. Next time I might increase the sauce amount a bit to make up for the added ingredients. Best pot pie I've ever made. Yum!
Date published: 2008-01-14
Rated 5 out of 5 by from This was very fast and easy to make. This was very fast and easy to make. We used a 9 inch deep dish pie crust on the bottom and the ready to use crust for the top. I also added some leftover gravy to the mix. We did use light Miracle Whip. Without the added gravy it might have been too sweet - there was a hint of sweetness to the pot pie but my 3 yr. old and 5 yr. old loved it and so did I!
Date published: 2006-11-27
Rated 5 out of 5 by from Made this with leftover turkey after the holidays. Made this with leftover turkey after the holidays. It was AWESOME. I used a premade pie crust for the bottom crust and a foldout refrigerated crust for the top and it turned out great - despite the recipe not calling for it, the bottom crust was perfect. This was delicious and had GREAT flavor. Definitely will be making over and over and over again!
Date published: 2007-02-16
Rated 4 out of 5 by from I was very hesitant to make this because the ingredients seemed strange but it was really good and... I was very hesitant to make this because the ingredients seemed strange but it was really good and everyone liked it. I agree with other comments that putting a bottom crust makes it more appealing. Using sharp cheddar is better I think, and add a little cooking sherry to make it more applealing to adults. Enjoy!
Date published: 2006-11-29
  • 2016-08-29T10:18CST
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