Dolly Craig
Denver, Colorado

Sweet potatoes and curry give this comfort food a new twist.

Prep Time:15 Min Total Time:55 Min Makes:4 servings

INGREDIENTS:

1can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2cups cubed cooked turkey or chicken
1cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained*
3tablespoons chopped sweet yellow onion
3teaspoons curry powder
Salt and pepper to taste, if desired
1can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
1box Pillsbury® refrigerated pie crusts, softened as directed on box

DIRECTIONS
1 Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
2 Unroll pie crust on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
3 Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.

*To quickly thaw frozen peas, place in colander or strainer; rinse with warm water until thawed. Drain well.
**A 1 1/4- to 1 1/2-quart casserole can be substituted for the ramekins. Place whole crust over filled casserole.

Nutritional Information
1 Serving (1 Serving)Calories 520(Calories from Fat 160),Total Fat 18g(Saturated Fat 7g,Trans Fat 0g),Cholesterol 65mg;Sodium 840mg;Total Carbohydrate 67g(Dietary Fiber 6g,Sugars 23g),Protein 23g;Percent Daily Value*:Calcium ;Exchanges:4 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1/2 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:4 1/2;*Percent Daily Values are based on a 2,000 calorie diet.