Creamy Turkey Pot Pies
Creamy Turkey Pot Pies
Convenient products like puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour. They make a great weeknight dinner.
- Prep: 35 minutes
- Cook: 20 minutes
- Serves: 6
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Tip
Previous tipPlace Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.
To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.
Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.
Always bake Puff Pastry shells in a preheated 400°F oven. Do not bake shells in a microwave or a toaster oven.
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Recipe
Ingredients
1 tbsp. vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 pkg. (10 ounces) frozen peas and carrots
2 cups shredded or cubed cooked turkey or chicken
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry "tops", if desired.
Comments
Submitted by:
Lorrie A.
Date: 11/28/2010
"What a great way to use the bird up. Really appreciated the esae of recipe. Will use this again. Can't wait to try it on the grandkids, they love pot pies....."
Submitted by:
Suzette R.
Date: 2/1/2011
"I served this at our annual tea party and everyone loved it. It has become a favorite in our home also."