CURRIED TURKEY POT PIE

Curried Turkey Pot Pie image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
1 cup half-and-half
1 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon curry powder
1/4 teaspoon salt
1 can (10 3/4 oz) condensed cream of chicken soup
2 3/4 cups chopped cooked turkey breast
1 2/3 cups frozen mixed vegetables (from 12-oz bag), thawed
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 tablespoons coarsely chopped slivered almonds

Steps:

Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
Bake 30 to 35 minutes or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 640 mg