Turkey Potpie

1 cup diced carrots
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chicken broth
3 cups cubed cooked turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
TOPPING:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded cheddar cheese, divided
3 tablespoons chopped green pepper
2 tablespoons chopped pimientos

In a large saucepan, bring the carrots, onion, celery and broth to a boil.
Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Remove from the heat. Stir in the turkey, soup, sour cream, Worcestershire
sauce, salt and pepper. Spoon into a greased 2-qt. baking dish.
In a large bowl, combine the flour, baking powder and salt. Combine milk,
eggs, 3/4 cup cheese, green pepper and pimientos; stir into the flour mixture
until combined. Drop by tablespoonfuls over the hot turkey mixture.
Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Sprinkle
with remaining cheese. Bake 3 minutes longer or until cheese is melted. Serves
4-5 servings.

Easy Biscuit Turkey Pot Pie



4 slices bacon, cut into 1/2" pieces

1 (3/4 to 1 lb.) fresh turkey breast tenderloin, cut into 1/2" pieces

2 cans (10-3/4 oz. ea.) condensed cream of chicken soup, undiluted

1 pkg. (1 lb.) Green Giant Select Frozen Broccoli, Carrots and Cauliflower,

thawed

1/4 to 1/2 tsp. poultry seasoning

3/4 cup sour cream

1 can (6 oz.) Pillsbury Golden Layers Refrigerated Buttermilk Biscuits



Heat oven to 375° F. In large skillet, saute bacon over medium heat until

crisp. Reserve

bacon and 1 tablespoon drippings in skillet.



Add turkey; cook and stir until browned and no longer pink. Stir in soup,

vegetables

and poultry seasoning. Cook until bubbly, stirring frequently.



Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp

tender.



Stir in sour cream. Spoon mixture into ungreased 2-1/2 quart oval casserole

or a 7" x 11" (2 quart) baking dish.



Separate dough into 5 biscuits; cut each in half. Arrange, cut side down,

around

outside edge of hot mixture.



Bake at 375° F., for 14 to 18 minutes or until biscuits are deep golden

brown.



Makes: 6 servings.

Quick & Easy Baked Turkey Pot Pie



2 frozen pie shells2 Pillsbury pie shells, unfolded and cut in vent slits
2 C. turkey, diced
3 C. potatoes, diced
1 C. carrots, diced
1 C. frozen peas
1/4 C. celery, diced
1/2 C. onions, diced
1 t. poultry seasoning
1 t. salt
1/2 t. fresh cracked pepper
4 - 5 C. left over gravy

Mix turkey, carrots, peas, celery, onion, poultry seasoning, salt
and pepper in a large bowl. Boil potatoes until slightly tender.
Place 1/2 the potatoes in each pan, then place 1/2 the other mixture
in each pan. Top each pie with half of the gravy and then Pillsbury
Pie crusts. Cut off the excess dough and pinch in. Cover edges of
pies with aluminum foil. (To prevent over browning.) Bake at 350*
for 40 minutes. Remove foil from edges and turn up oven to 425* for
another 10 minutes.

Turkey Pot Pie
2 c. cooked chopped turkey
1 can cream of celery soup
2 (15 oz.) cans mixed vegetables
(drained)
1 1/2 c. chicken or turkey stock
1 stick margarine, melted
1 1/2 c. Bisquick baking mix
1 1/2 c. milk

Coat a 13 x 9 inch casserole dish with melted butter. Mix first 4 ingredients and pour into dish. Blend together the remaining ingredients until almost smooth. Pour over turkey mixture, do not stir. This is the top crust. Bake at 350 degrees for one hour.

Easy Ranch Turkey Pie

6 servings

1 1/2 cups cut-up cooked turkey
1 1/2 cups frozen mixed vegetables
1/2 cup shredded Monterey jack cheese
1/2 cup Bisquick Original baking mix
1 envelope ranch dressing mix
1 cup milk
2 eggs

Heat oven to 400 degrees F. Grease 9-inch pie plate.

Place turkey and mixed vegetables in pie plate. Sprinkle with cheese.

Stir remaining ingredients until blended. Pour into pie plate. Bake 33 to 38 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Turkey Pot Pie

• 1 (15 oz) Pillsbury Refrigerated pie crusts
• 1/3 cup margarine or butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups chicken broth
• 2/3 cup milk
• 3 cups shredded cooked turkey or chicken
• 2 cups frozen mixed vegetable 

Heat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.

In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetable; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute. Cut slits in several places. Bake for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.

Deep Dish Turkey Pie

6 medium potatoes, diced
3 cups turkey, cooked and chopped
6 medium carrots, diced
1 1/2 cups flour
1 small onion, chopped
2 teaspoons baking powder
1/4 cup green pepper, chopped
1/2 teaspoon salt
2 tablespoons butter
1/4 cup butter
1 can cream of chicken soup
1/2 cup milk

In a saucepan, cover the potatoes and carrots with water and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet saute the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2 quart casserole and bake at 425F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk and mix well. Knead lightly on a floured surface. Roll and cut with a 2 inch biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk and bake for 15 minutes longer.

Lattice-Topped Turkey Pie

2 c Turkey, cooked, chopped
10 oz Peas
4 oz Cheddar cheese, shredded
1/2 c Breadcrumbs
1/4 c Onions, chopped
1/4 tsp Salt
1/8 tsp Black pepper
1 c Mayonnaise
1 cn Crescent dinner rolls
2 tsp Sesame seeds

Preheat oven to 350.

Combine turkey, peas, cheddar, breadcrumbs, onions, salt, pepper and mayonnaise;
mix well.
Spoon into a 12"x8"x2" baking dish.
Separate crescent dough into 2 rectangles; press perforations to seal.

Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across
top of your casserole. Sprinkle with sesame seeds.

Bake for about 35 minutes.