Mike's Turkey Pot Pies
Mike's Turkey Pot Pies

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's turkey pot pies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mike's Turkey Pot Pies is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Mike's Turkey Pot Pies is something that I’ve loved my whole life. They are fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. You can cook mike's turkey pot pies using 24 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mike's Turkey Pot Pies:
  1. Get 1 LG Can Pillsbury Grand Biscuits
  2. Get 1 Can (11 oz) Campbell's Cream Of Chicken Soup
  3. Prepare 1 Can (11 oz) Campbell's Cream Of Mushroom Soup
  4. Prepare 3 Cups Precooked Shredded Turkey Meat
  5. Make ready 1/2 Cup Half & Half
  6. Make ready 3/4 Cup Minced White Onions
  7. Make ready 1/2 Cup Diced Celery [with leaves]
  8. Make ready 1 LG Diced Potato [peeled]
  9. Take 1/2 Cup Diced Carrots
  10. Take 2/3 Cup Shredded Sharp Cheese
  11. Prepare 1/2 tsp Minced Garlic
  12. Get 1/2 teaspoon Crushed Bay Leaves
  13. Get 1/2 tsp Italian Seasoning
  14. Take 1/2 tsp Dried Thyme
  15. Prepare 1/2 tsp Powdered Chicken Bouillon [optional - add last after tasting]
  16. Get 1 Can (14 oz) Low Sodium Chicken Broth
  17. Prepare 4 oz Green Beans
  18. Prepare 4 oz Corn
  19. Prepare 4 oz Peas
  20. Take 2 tablespoons Butter
  21. Prepare Fresh Parsley [garnish]
  22. Make ready 1 Pan
  23. Take 1 Pot
  24. Prepare 1 Oven Safe Bowl

A twist on traditional chicken pot pie, this recipe nestles turkey, vegetables, gravy and apple beneath a flaky golden brown crust. You can also customize the recipe, swapping turkey for short ribs, pulled pork and more! For us, nothing is more comforting than a Turkey Pot Pie enjoyed with friends and family. Our pies are made from scratch in small batches by wonderful happy people (not machines) and feature white meat turkey, garden vegetables, potatoes, our signature turkey gravy, and a flaky pie crust.

Instructions to make Mike's Turkey Pot Pies:
  1. Preheat your oven as per manufactures directions for your biscuits. Usually 350°.
  2. Small chop your vegetables.
  3. Add 2 tablespoons butter to a frying pan. Add your celery and onions and sauté until translucent. About 3 to 4 minutes.
  4. 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.
  5. 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.
  7. 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.
  8. 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!
  9. 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.
  10. Bake as per manufactures directions or, until biscuits have risen and browned.
  11. Enjoy!

Melt the butter in a large pot or dutch oven over medium heat. Add in the herbs de provence and crushed red pepper flakes. When the butter starts to sizzle, add the leeks, carrots, and celery. Season with kosher salt and black pepper. Add the potatoes and season once more with kosher salt and.

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