QueenBeeGrannyJean
02-20-2007, 12:50 PM
NOTE: You can use chicken if you wish.
Makes: 4 servings
1 can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2 cups cubed cooked turkey or chicken
1 cup frozen sweet peas (from 1-lb bag), thawed ( put in colander and run warm water over peas to thaw them), drained
3 tablespoons chopped sweet yellow onion
3 teaspoons curry powder
Salt and pepper to taste, if desired
1 can (18.6 oz) ProgressoŽ Rich & Hearty chicken pot pie style soup
1 refrigerated pie crust (from 15-oz box), softened as directed on box
Heat .oven to 400°F. In large bowl, mix all ingredients except pie crust. Pour mixture
in a 1 1/4 to 1 1/2 quart casserole dish
Remove pie crust from pouch* and put on top of filling. With kitchen scissors or knife,
trim crust edges. Pinch and flute edge. With knife, cut several small slits in crust for
steam to escape. Place on a cookie pan to bake.
Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During
last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Cool 5 minutes before serving.
* Read directions for crust. It needs to sit out for at least 20 minutes to get soft enough to work with so it doesn't crack.
Makes: 4 servings
1 can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2 cups cubed cooked turkey or chicken
1 cup frozen sweet peas (from 1-lb bag), thawed ( put in colander and run warm water over peas to thaw them), drained
3 tablespoons chopped sweet yellow onion
3 teaspoons curry powder
Salt and pepper to taste, if desired
1 can (18.6 oz) ProgressoŽ Rich & Hearty chicken pot pie style soup
1 refrigerated pie crust (from 15-oz box), softened as directed on box
Heat .oven to 400°F. In large bowl, mix all ingredients except pie crust. Pour mixture
in a 1 1/4 to 1 1/2 quart casserole dish
Remove pie crust from pouch* and put on top of filling. With kitchen scissors or knife,
trim crust edges. Pinch and flute edge. With knife, cut several small slits in crust for
steam to escape. Place on a cookie pan to bake.
Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During
last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Cool 5 minutes before serving.
* Read directions for crust. It needs to sit out for at least 20 minutes to get soft enough to work with so it doesn't crack.