Web preheat oven to 400°f (200°c).

Turkey pot pie recipe with mushroom soup. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion and return to a boil. Top with the other pie crust and seal the crust edges by crimping with a wet fork or with your fingers. Stir in peas, carrots and turkey;

Remove from heat and set aside. Web instructions preheat oven to 400°f. It is hearty, creamy, and loaded with chunks of dark and white meat turkey and mixed vegetables.

Web ingredients 1 can (10 1/2 ounces) campbell’s® condensed cream of chicken soup or 98% fat free cream of chicken soup 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces), thawed 1 cup cubed cooked turkey or chicken 1 cup milk 1 egg 1 cup biscuit baking mix There is comfort in eating a traditional thanksgiving meal year after year. Web preheat oven to 400°.

Web this turkey pot pie recipe uses just 1 disc of pie dough, so if you made my homemade pie crust recipe for your pumpkin pie, pecan pie, or french silk pie, you’ll have 1 leftover for today’s pot pie! Lightly grease a 9x13 inch casserole dish. Web method step 1 heat the butter in a large pan.

Heat to an internal temperature of 165°f (74°c) or higher for 15 seconds. Campbell's® healthy request® condensed cream of mushroom soup combines with turkey, peas, carrots and is topped with crushed saltine crackers for a surprising crunch. 2 in medium bowl,stir remaining ingredients until blended.

Return to a simmer and cook 5 minutes. Pour evenly over soup mixture (crust will rise during baking). Place on pie crust in an ungreased pie pan.