This is my third and final installment of Thanksgiving turkey leftovers; I really love on a cold night a big bowl of hot and steamy goodness. On this night I chose to make a mock turkey pot pie, it turned out really well and defiantly hit the spot. This dinner is so quick and easy to make but at the same time, a very filling and satisfying dinner to eat.
1/2 Small - Chopped Onion
2 Medium - Red Potatoes
2 C. - Chopped Turkey
1 C. - Frozen Mixed Veggies
1 Can - Pillsbury Grands Flaky Biscuits
1 26oz. - Cream of Chicken Soup
1 Tbs. - Dry Parsley
1/2 Tbs. - Garlic Salt
1/2 Tbs. - Pepper
1 Tbs. - Celery Seed
1/2 Tbs. - Dry Basil
Cook the onion and turkey in EVOO over medium high heat just until the turkey has a little color and the onion is soft. Add the cream of chicken soup and then fill the can with milk and add it to the pan, stir the milk and soup mixture to incorporate the turkey and onions. Add the frozen veggies and spices then stir to combine. Cover with a lid and simmer for about 10-15 minutes just to heat everything through. While the soup mixture is simmering heat the oven to 375 and pre bake the biscuits for about 10 minutes. This is just to get the bottom of the biscuit set up a little before placing it onto the soup mix. Once the biscuits are ready transfer the soup mixture to a casserole dish and place the biscuits on top and finish baking for another 10 minutes and the biscuits are golden brown.
Serve with a bowl of fruit of a simple green salad.
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