2 in medium bowl,stir remaining ingredients until blended.

Turkey pot pie using mushroom soup. Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish. Add the onions, celery, and carrots and cook over medium heat until the onions are translucent. 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

Top with the other pie crust and seal the crust edges by crimping with a wet fork or with your fingers. Mix well and cook over a. In a medium bowl, mix the mushroom soup and milk.

Web 🥘ingredients for this turkey pie recipe, you don't need heavy cream, as the cream of chicken soup creates a perfectly creamy sauce! 3763 shares jump to recipe rate recipe turkey pot pie soup is the best way to use leftover turkey! Use my favorite veggie chopper to make chopping the onion quick and easy!

Add in sherry and cook, stirring. Melt the butter in the bottom of a large soup pot. It’s loaded with comfort food flavors for a perfectly brothy dinner.

Web steps 1 heat oven to 375°f (350°f for glass pan). Step 3 heat oven to 220c/200c fan/gas 7. Web ingredients metric imperial 2 tbsp butter 1/2 onion, chopped 2 celery ribs, sliced 2 carrots, peeled and sliced 2 parsnips, peeled and sliced 2 tbsp fresh sage leaf, chopped 1/4 tsp ground black pepper 1 can (284 ml) campbell’s® condensed low fat cream of mushroom soup 3/4 cup campbell’s® ready to use chicken broth 3 cups cooked.

Boil and stir 1 minute. This soup is so creamy and filled with shredded turkey and vegetables. Add the seasonings, broth, and turkey meat, stir and bring to a boil before reducing the heat and simmering for an additional 20 minutes.