Main dishes

Zippy Turkey Pot Pie

photo by:

kraft

So delicious and EASY!!! I used 2 crusts, and I would definitely do it again! Must add salt and pepper. We had leftover smoked turkey and it was superb! I made another one ...read more

posted by

Rachie830

on 1/2/2012

time

prep:

10 min

total:

55 min

servings

total:

6 servings

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What You Need

3/4

cup milk

1/4

cup MIRACLE WHIP Dressing

Tbsp. flour

1-1/2

cups KRAFT Shredded Sharp Cheddar Cheese

cups chopped cooked turkey (about 1 lb.)

pkg. (10 oz.) frozen mixed vegetables (peas, carrots, green beans, corn), thawed

1/4

cup chopped onions

ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Make It

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.

Kraft Kitchens Tips

Variation

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

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.

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Rachie830

posted:1/2/2012

So delicious and EASY!!! I used 2 crusts, and I would definitely do it again! Must add salt and pepper. We had leftover smoked turkey and it was superb! I made another one to freeze...can't wait to have it again!

a cook

posted:12/28/2011

Delicious! Made with left over turkey and what I had in the fridge - only had peas, cheddar and monterey cheese, onion salt, garlic power, pepper, some kind of mayo... very easy and very good. Will make again. I did use two crusts but think it would be good either way.

candjsteig

posted:11/29/2010

salt & pepper must be added

kimbercran

posted:7/28/2010

My family & I love this. We make it with chicken most of the time and it gets eaten very quickly. We have it about once a month.

BooJustice

posted:6/11/2010

This is the best pot pie I've ever had!!!

tigerlily46514

posted:4/7/2010

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.

jennismith

posted:4/7/2009

I added another crust to the bottom and put in extra cheese. The kids loved it1

Profexx

posted:4/6/2009

I was thoroughly impressed by the quick mayo, flour, and milk sauce. I brushed some egg on the crust;the pie came out golden brown and delicious.

klayter

posted:3/25/2009

I added a bottom crust and used regular mayonnaise instead of miracle whip. I also must have added too much chicken, because we ended up with enough for two pies. Brining the chicken for about six hours made a big difference--we absolutely devoured these.

kcd22

posted:3/12/2009

This was pretty easy but while the taste wasn't bad, the main thing I taste with each bite is the miracle whip.