Jodi’s Turkey Pot Pie
1 can cream of mushroom soup (2 cans if you want creamier)
1 package frozen vegetables – thawed – about 2 cups
1 cup cubed, sliced, shredded or chunks cooked turkey
½ cup milk
1 cup Baking mix (Bisquick for example)
1 egg
Salt and pepper to taste

Preheat oven to 400. In a casserole dish, mix soup, veggies, and cooked turkey. In a separate bowl, mix milk, egg and baking mix. Pour mixture over turkey mixture. Bake 30 minutes or until golden on top.

Storage Time for left-over Turkey
· Cooked Turkey 3 to 4 days
· Stuffing and Gravy 1 to 2 days
· Other Cooked Dishes 3 to 4 days

· Turkey, plain 4 months
· Turkey in broth or gravy 6 months
· Cooked poultry dishes 4 to 6 months
· Stuffing and gravy 1 month

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