Written by Jeff Davis Visit :
Visit authors websiteIngredients
4 cup(s) Leftover shredded smoked turkey
1 Sweet Yellow Onion, diced
5 clove(s) Garlic, minced
10.5 oz Can of Cream of Chicken
10.5 oz Cream of Mushroom
12 oz Frozen Sweet Corn
12 oz Frozen Peas and Carrots
1 1/2 cup(s) Chicken Stock or Broth
2 tbsp Unsalted Butter
1 Can of Flakey Biscuits or 2 Pie Crust with tins
Freshly ground black pepper
Kosher Salt
Instructions
Step #1 - If you’re using biscuits, preheat the oven to 350
if you’re using pie crust preheat to 400, leaving pie crust out to thaw out
Step #2 - Shred leftover turkey and sit aside
Step #3 - Diced onions
Step #4 - In large Dutch oven add 2 tbsp of butter, setting heat on medium high
Step #5 - Add diced onions to Dutch and season with salt.
Step #6 - Cook for 5 minutes or until they start to become translucent.
Step #7 - Add Frozen Corn
Step #8 - Add frozen Peas and Carrots
Step #9 - Stir to combine. Allow to cook another 3 minutes
Step #10 - Add minced Garlic Cloves or garlic paste.
Step #11 - Season with more Salt and Pepper. Allow to cook another minute
Step #12 - Add shredded leftover Turkey
Step #13 - Add Cream of Chicken Soup
Step #14 - Add Cream of Mushroom
Step #15 - Using a spatula combine all the ingredients
Step #16 - Add Chicken Stock, stirring some more to combine.
Step #17 - Season with more Salt and Pepper. Reduce heat and allow to warm thru.
Step #18 - If you're using biscuits, place them on a baking sheet and place in a 350 degree oven.
Step #19 - Cook for 12-15 minutes, until golden brown.
Step #20 - Ladle warm filling into ramekins.
Step #21 - Then top with hot flaky biscuit
Step #22 - If you’re doing a pie crust. Ladle filing into one pie crust.
Step #23 - Carefully remove the crust from the other tin and place it over top of the filled tin. Using your finger or a spoon, seal off the edges of the crust.
Step #24 - Cut a few small holes in the top to vent.
Step #25 - Brush the top with Egg wash
Step #26 - Place in oven and bake for 15 minutes.
