Turkey Pot Pie


Direct from the HHS Test Kitchen, our no salt/no sugar Pork & Poultry Rub does it again with a way to use up all of those leftovers.

Prep Time: 25 min
Cook Time: 1 hour
Serves: 6
Calories/Serving: About 500

2 ready made refrigerated pie crusts
⅓ cup unsalted butter
⅓ cup onion, chopped
⅓ cup all purpose flour
2 cups chicken broth
1/2 cup milk
2 cups cooked turkey, cut into chunks
2 cups frozen mixed vegetables
1 packet Healthy Solutions Spice Blends Pork & Poultry Rub

Preheat oven to 425°F. Prepare bottom crust in pie plate according to directions on package. Remove from oven and cool. Melt butter in a large saucepan on medium heat. Add onion and continue cooking until onion is tender. Stir in flour and seasoning packet, mixing well. Stir in chicken broth and milk; continue cooking until hot and thickened.

Remove from heat and stir in turkey and vegetables. Spoon into cooked pie crust. Lay 2nd crust on top; seal edges with a fork. Cut slits in top of crust with a knife.

Bake for 35-40 minutes until crust is golden brown. Let stand five minutes before serving.

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