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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mike's turkey pot pies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mike's Turkey Pot Pies is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Mike's Turkey Pot Pies is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook mike's turkey pot pies using 24 ingredients and 11 steps. Here is how you cook it.

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

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