Mike's Turkey Pot Pies. Chef Mike shares a simple recipe for Turkey Pot Pies. www.chefmike.ca. Surprisingly, the humble pot pie has a colorful history dating all the way back to the Roman Empire when it was a common dish served at royal banquets. Instead of tender chicken, beef or turkey baked inside, these historical pot pies were often filled with live birds!
I decided to play with my food, and.
With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes.
This was the best pot pie Ive had in a while.
You can have Mike's Turkey Pot Pies using 24 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Mike's Turkey Pot Pies
- Prepare 1 of LG Can Pillsbury Grand Biscuits.
- Prepare 1 Can (11 oz) of Campbell's Cream Of Chicken Soup.
- You need 1 Can (11 oz) of Campbell's Cream Of Mushroom Soup.
- You need 3 Cups of Precooked Shredded Turkey Meat.
- Prepare 1/2 Cup of Half & Half.
- You need 3/4 Cup of Minced White Onions.
- Prepare 1/2 Cup of Diced Celery [with leaves].
- It's 1 of LG Diced Potato [peeled].
- Prepare 1/2 Cup of Diced Carrots.
- You need 2/3 Cup of Shredded Sharp Cheese.
- Prepare 1/2 tsp of Minced Garlic.
- Prepare 1/2 teaspoon of Crushed Bay Leaves.
- Prepare 1/2 tsp of Italian Seasoning.
- Prepare 1/2 tsp of Dried Thyme.
- Prepare 1/2 tsp of Powdered Chicken Bouillon [optional - add last after tasting].
- You need 1 Can (14 oz) of Low Sodium Chicken Broth.
- Prepare 4 oz of Green Beans.
- It's 4 oz of Corn.
- It's 4 oz of Peas.
- It's 2 tablespoons of Butter.
- You need of Fresh Parsley [garnish].
- You need 1 of Pan.
- Prepare 1 of Pot.
- Prepare 1 of Oven Safe Bowl.
Turkey pot pie made from scratch in a cast iron skillet with sweet potatoes and rosemary -- a great way to use up leftover turkey from Thanksgiving! I originally shared my favorite recipe for turkey pot pie after Thanksgiving last year. Since I imagine many of you have a fridge full of leftover turkey, I. This turkey pot pie has a comforting creamy center with an extra-flaky top.
Mike's Turkey Pot Pies instructions
- Preheat your oven as per manufactures directions for your biscuits. Usually 350°..
- Small chop your vegetables..
- Add 2 tablespoons butter to a frying pan. Add your celery and onions and sauté until translucent. About 3 to 4 minutes..
- In a seperate pot, whisk your cans of soup and half and half. Then, add your dried seasonings, cheddar cheese, soft canned vegetables and precooked shredded turkey. Heat until hot and cheese has fully melted..
- Add your potatoes and carrots [carrots not pictured - picky eaters today] to your onions and celery and add your 16 ozs chicken broth to pan. Salt and pepper to taste but be careful with the salt. Condensed soups carry a lot of sodium. Cover with a tight fitting lid and allow potatoes and carrots to simmer until soft. About 10 to 12 minutes. Check fluids regularly and stir occasionally. Add water if your broth dissipates too quickly. Once potatoes and carrots have softened - allow the fluid to completely dissipate..
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- Add your vegetables to the pot. Mix well. If you'd like to thicken your mixture, just add 2 tablespoons Corn Starch to 1 tablespoon water and slowly add to your simmering pot..
- Place your bubbling mixture in a large oven safe bowl. Or, you can create mini individual pot pies. Sprinkle with fresh parsley. Authors Note: Stuffing at the base of this dish is always appreciated by hungry kids!.
- Place your Grands Biscuits on top of mixture but don't pack them together too tightly. Your mixture will need some room to bubble up. There's also a chance this dish will simmer over so put some tinfoil underneath as a precaution..
- Bake as per manufactures directions or, until biscuits have risen and browned..
- Enjoy!.
Brushing the crust with heavy cream and sprinkling with flaky sea salt is an absolute must. This is just one more reason we live for the Thanksgiving leftovers. I served this at our annual tea party and everyone loved it. What a great way to use the bird up. Really appreciated the esae of recipe.