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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's turkey pot pies. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Mike's Turkey Pot Pies is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Mike's Turkey Pot Pies is something which I have loved my entire life. They’re nice and they look fantastic.

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

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

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