PILLSBURY CLASSIC TURKEY POT PIE RECIPES

Steps:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Steps:

• Heat oven to 375°F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tablespoon drippings in skillet.
• Add turkey; cook and stir until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
• Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12x8-inch (2-quart) baking dish.
• Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
• Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.