Recipe: Yummy Mike's Turkey Pot Pies
Mike's Turkey Pot Pies. Chef Mike Benninger uses left over turkey to make a quick and easy pot pie that almost can make in their own kitchen. Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie. All Reviews for Dad's Leftover Turkey Pot Pie.
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! Turkey pot pie is one of my favorite leftover turkey recipes! Made with a creamy turkey filling baked into a pie crust, it is quick and easy to prepare! You can have Mike's Turkey Pot Pies using 24 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mike's Turkey Pot Pies
- You need 1 of LG Can Pillsbury Grand Biscuits.
- Prepare 1 Can (11 oz) of Campbell's Cream Of Chicken Soup.
- Prepare 1 Can (11 oz) of Campbell's Cream Of Mushroom Soup.
- Prepare 3 Cups of Precooked Shredded Turkey Meat.
- Prepare 1/2 Cup of Half & Half.
- Prepare 3/4 Cup of Minced White Onions.
- You need 1/2 Cup of Diced Celery [with leaves].
- You need 1 of LG Diced Potato [peeled].
- It’s 1/2 Cup of Diced Carrots.
- It’s 2/3 Cup of Shredded Sharp Cheese.
- You need 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.
- It’s 1/2 tsp of Powdered Chicken Bouillon [optional – add last after tasting].
- Prepare 1 Can (14 oz) of Low Sodium Chicken Broth.
- Prepare 4 oz of Green Beans.
- Prepare 4 oz of Corn.
- It’s 4 oz of Peas.
- Prepare 2 tablespoons of Butter.
- Prepare of Fresh Parsley [garnish].
- It’s 1 of Pan.
- You need 1 of Pot.
- Prepare 1 of Oven Safe Bowl.
Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Leftover Turkey Pot Pies are a great way to use Thanksgiving leftovers like turkey, carrots, onions, celery, even pie crust.
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..
- 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..
The great thing about these Turkey Pot Pies is that they use many of the ingredients you likely already have on hand from making other Thanksgiving dishes – ingredients like. 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! This turkey pot pie has a comforting creamy center with an extra-flaky top. If the edges of the pie start to darken faster than the rest of the pie, cover.