Touch-Down Turkey Pot Pie
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Makes: 6 servings
Perfect little servings for the football games during the Holidays. It is a great way to use up the left over turkey pieces that folks don't usually fight over. You don't have to slave away in the kitchen and you know they will eat it without stuffing themselves on junk food.
Puff Pastry Shells (Pepperidge Farms)
Cream of Chix Soup (Campbell's)
1% Milk ( options are whole or 2%)
1 pkg (100z)
frozen peas, or mixed veggies
of left over TOM TURKEY
BAKE shells @425F for about 20mins.
COOL and remove the "top/lids" of the pastry shells. Follow the packaging instructions.
HEAT oil in 10" skillet over med to high heat and add optional chopped onion.
ADD soup, milk, frozen veggies in the skillet and boil. When it is rolling, reduce to simmer. Cover and cook for about 5 minutes to warm up the veggies. Add Tom Turkey bits and cook till hot and bubbling again.
Scoop the Soup into the shells and top off with the lids. Serve and sit back and enjoy the game.
Options, You can use chix, duck, goose, what ever is your family's fave.
Serve in mugs and have crackers or bread sticks or toast corners on the side.
other recipes in breakfast & brunch
A great holiday mix of seasonal Egg Nog and ever popular Monte Cristo Sandwich
A delicious and savory breakfast passed down from a family recipe.
These delicious treats can be eaten as finger-food. I've served them at many brunches and as appetizers for other occasions. They also freeze well.