RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6233
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| Recipe Name: |
Turkey Pot Pie - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
5 Ounce(wt)s carrots, frozen sliced
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Directions:
Place bottom pie crust into pie plate. Fill with meat, vegetables, soup and spices. Cut slits into pie crust to vent steam and place on top.
Preheat oven to 400 degrees.
Bake until crust is golden brown and filling is hot, 55 to 60 minutes. |
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| Nutrition per Serving: |
| Calories: |
2011 |
Total Carbs: |
175.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
155.0 |
Fat: |
124.2 |
Protein: |
47.84 |
| Fiber: |
7.66 |
Sodium: |
85.64 |
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