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

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's turkey pot pies. It is one of my favorites. For mine, 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 recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Mike's Turkey Pot Pies is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. 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. Get 1 LG Can Pillsbury Grand Biscuits
  2. Prepare 1 Can (11 oz) Campbell's Cream Of Chicken Soup
  3. Make ready 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. Take 3/4 Cup Minced White Onions
  7. Prepare 1/2 Cup Diced Celery [with leaves]
  8. Make ready 1 LG Diced Potato [peeled]
  9. Make ready 1/2 Cup Diced Carrots
  10. Make ready 2/3 Cup Shredded Sharp Cheese
  11. Get 1/2 tsp Minced Garlic
  12. Make ready 1/2 teaspoon Crushed Bay Leaves
  13. Take 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. Make ready 1 Can (14 oz) Low Sodium Chicken Broth
  17. Make ready 4 oz Green Beans
  18. Prepare 4 oz Corn
  19. Get 4 oz Peas
  20. Make ready 2 tablespoons Butter
  21. Take Fresh Parsley [garnish]
  22. Take 1 Pan
  23. Get 1 Pot
  24. Make ready 1 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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