| Fast Prep
easy turkey-pesto pot pie
prep: 15 minutes | bake: 20 minutes at 375°F | MAKES: 6 servings (1 cup each)
- 1 18-oz. jar turkey gravy*
- ¼ cup purchased basil pesto
- 3 cups cubed cooked turkey (about 1 lb.)
- 1 16-oz. pkg. frozen peas and carrots or frozen carrots, onions, potatoes, and celery
- 1 11-oz. pkg. refrigerated breadsticks (8 to 12 breadsticks)
1. Preheat oven to 375°F. In an oven-safe 4-qt. pot combine gravy and pesto; stir in turkey and vegetables. Bring to boiling, stirring frequently. Unroll and separate breadsticks. Arrange breadsticks on top of turkey mixture in pot.
2. Bake, uncovered, about 20 minutes or until breadsticks are golden brown.
*TIP: If you can’t find the 18-oz. jar of gravy, use one and a half 12-oz. jars.
PER SERVING: 375 cal., 11 g fat (2 g sat. fat), 76 mg chol., 1,091 mg sodium, 40 g carb., 4 g fiber, 4 g sugars, 30 g pro.
