Ingredients
1 1/2
lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
1/2
cup chopped onion
1
medium carrot, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1
jar (4.5 oz) sliced mushrooms, drained
1
teaspoon poultry seasoning
1/2
teaspoon salt
1/2
teaspoon pepper
2
tablespoons water
1
can (18.6 oz) Progresso™ chicken pot pie style soup
1 1/2
cups frozen mixed vegetables, thawed, drained
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4
cup shredded Parmesan cheese
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, 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.
