Ingredients and Weight:
- Ground turkey: 500 grams
- Refrigerated pie crust: 1 package (2 crusts)
- Carrots: 150 grams, chopped
- Celery: 150 grams, chopped
- Onion: 1 medium, chopped
- Chicken broth: 500 ml
- Cream of mushroom soup mix: 1 packet (or 1 cup)
- Salt and pepper: to taste
- Mixed frozen vegetables: 1 cup
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large saucepan, cook the ground turkey until no longer pink. Use a slotted spoon to remove excess grease.
- Add the chopped carrots, celery, and onion. Cook until vegetables are tender.
- Stir in the chicken broth and cream of mushroom soup mix. Season with salt and pepper.
- Add the mixed frozen vegetables and let them heat through.
- Pour the filling into the pie crusts and bake for 35-40 minutes or until the crust is golden brown.
Nutritional Information:
(Please note that the exact nutritional information will depend on the specific ingredients used.)
- Calories: Approx. 500 per serving (based on standard ingredient nutrition values)
- Protein: 20 grams
- Fat: 25 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Comfort food with a rich, creamy filling.
- Easy to customize with different vegetables and flavors.
- Great for a family meal or a casual dinner party.
User Comments:
- "This is a great pot pie recipe! The crust was flaky and the filling was so flavorful."
- "I love how easy this recipe is to make, yet it tastes like a dish from a high-end restaurant."
- "My family loved this pot pie. It was a great way to use up leftover turkey."
Special Precautions and Tips:
- Be sure to use a pre-made pie crust to save time and ensure a flaky crust.
- Adjust seasoning according to taste, adding more salt or pepper if needed.
- This dish is great for using up leftover ground turkey or chicken, but fresh ground meat works well too.
