Slow Cooker Turkey Pot Pie
A simple version of an old favorite
Ingredients
- 1 1/2 lb. boneless skinless turkey breast tenderloin cut into cubes
- 1/2 C onion chopped
- 1/2 C carrots chopped
- 1/2 C celery chopped
- 1 4.5 oz. jar mushrooms, sliced and drained
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp of water
- 1 10 3/4 oz. can of cream of chicken soup
- 1 1/2 frozen mixed vegetables thawed and drained well
- 1 15 oz. pkg. refrigerated pie crust, softened
- 1/2 C Parmesan cheese grated
Instructions
- Spray the crock well with a non stick cooking spray.
- Place the turkey, onion, carrots, celery and mushrooms into the crock pot. Sprinkle with the poultry seasoning, salt and pepper. Add the water and stir to blend together well.
- Cover the crock pot and cook on low for 6 hours. Stir in the soup and mixed vegetables well. Recover the crock pot, adjust the heat to high and cook 30 minutes or until heated through.
- Meanwhile preheat the oven to 450 degrees. Remove the pie crust and unroll. Cut the pie crust into 12 rounds using a cookie cutter or the open end of a glass. Place the rounds on an ungreased cookie sheet and sprinkle each round with the Parmesan cheese.
- Bake the rounds for 8 minutes or until crisp and golden brown. Top each serving of turkey with two pie crust rounds.
- Makes 6 servings
Notes
If you like cheese you’ll love adding 1 C of shredded Cheddar or Colby Jack cheese to this dish. Stir it in just about 10 minutes before serving allowing it to melt slightly.
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