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SPAM® Turkey Pot Pie
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Ingredients

  • 1 (16-ounce) box phyllo dough, thawed
  • 1 12-ounce can SPAM® Oven Roasted Turkey, cut into small chunks
  • 1 (1-pound) package frozen mixed vegetables
  • 1 (10 3/4-ounce) can reduced-fat cream of chicken soup
  • 1/2 cup skim milk
  • 1/4 teaspoon white pepper

Directions Launch Kitchen View

  1. 1

    Heat oven to 375ºF.

  2. 2

    In large deep-dish pie plate, arrange 6 to 8 layers phyllo dough in circular fashion, coating each layer with cooking spray.

  3. 3

    In bowl, stir together SPAM® Oven Roasted Turkey, mixed vegetables, soup, milk and white pepper. Pour over layered phyllo.

  4. 4

    Arrange 10 additional phyllo layers in circular fashion over SPAM® mixture, coating each layer with cooking spray.

  5. 5

    Fold edges of phyllo up and over edge of pie plate; crimp edge. Bake 25 to 30 minutes or until filling is hot and pastry is crisp and golden. Cover edge with aluminum foil if pastry starts to darken.

Comments

SPAM® Turkey Pot Pie

1 Yum Comments
Total Time: Under 30 Min Makes: 6 servings

Gobble, gobble, gobble up this delicious SPAM® Turkey Pot Pie! Mix some mixed vegetables into a creamy cream of chicken soup and stuff it with glorious SPAM® Oven Roasted Turkey.

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View Ingredients

Ingredients

  • 1 (16-ounce) box phyllo dough, thawed
  • 1 12-ounce can SPAM® Oven Roasted Turkey, cut into small chunks
  • 1 (1-pound) package frozen mixed vegetables
  • 1 (10 3/4-ounce) can reduced-fat cream of chicken soup
  • 1/2 cup skim milk
  • 1/4 teaspoon white pepper

Directions

  1. 1

    Heat oven to 375ºF.

  2. 2

    In large deep-dish pie plate, arrange 6 to 8 layers phyllo dough in circular fashion, coating each layer with cooking spray.

  3. 3

    In bowl, stir together SPAM® Oven Roasted Turkey, mixed vegetables, soup, milk and white pepper. Pour over layered phyllo.

  4. 4

    Arrange 10 additional phyllo layers in circular fashion over SPAM® mixture, coating each layer with cooking spray.

  5. 5

    Fold edges of phyllo up and over edge of pie plate; crimp edge. Bake 25 to 30 minutes or until filling is hot and pastry is crisp and golden. Cover edge with aluminum foil if pastry starts to darken.

Ingredients Directions
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