Turkey-Sweet Potato Pot Pies
1.INGREDIENTS
-1 (15 ounce) can sweet potatoes, drained, cut into bite-size pieces
-1 1/2 cups cubed cooked turkey or chicken
-1 cup Green Giant(R) frozen sweet peas, thawed, drained*
-3 tablespoons chopped sweet yellow onion
-3 teaspoons curry powder
-Salt and pepper to taste (optional)
-1 (18.6 ounce) can Progresso(R) Rich & Hearty chicken pot pie style soup
-1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2.COOKING DIRECTIONS
-Heat oven to 400 degrees F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4 to 2 cup) ungreased individual ramekins.**
-Remove pie crust from pouch; place flat on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
-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.
Yield: 4 servings
Notes:
Sweet potatoes and curry give this comfort food a new twist.
*To quickly thaw frozen peas, place in colander or strainer; rinse with warm water until thawed. Drain well.
**A 1 1/4 to 1 1/2-quart casserole can be substituted for the ramekins. Place whole crust over filled casserole.
Related posts:
- Chicken Enchilada Quiche
- Sweet-and-Sour Chicken Thighs with Carrots
- Aloha Peach Pies
- Nostalgic Apple Pie
- Potato Parsnip Latkes
Short URL: http://iconsclub.com/freerecipe/?p=203
Posted by Sandy Bloom
on Oct 22 2008. Filed under Food, Recipes.
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