Deep-Dish Turkey Pot Pie

Durring these cool fall days I just love bringing out the crock pot for a quick and easy family dinner! and this one is truly a treat.


NEEDED

1 1/2lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
1/2cup chopped onion
1 medium carrot, chopped or a bunch of baby carrots (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper or more to taste
2 tablespoons water
1 can (18.6 oz) Progresso® chicken pot pie style soup
1 1/2cups frozen mixed vegetables, thawed, drained
1 box Pillsbury® refrigerated pie crust, softened as directed on box
1/4cup shredded Parmesan cheese


To Make
Spray 3 1/2- to 4-quart slow cooker with cooking spray.

In cooker, mix turkey, onion, carrot, celery, poultry seasoning, salt, pepper and water.

Cover; cook on Low heat setting 5 to 6 hours.

Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.

Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.

Top each serving of pot pie with 2 baked crusts.