Recipe by Bordeaux
"Working retail for 20+ years means having something easy to heat at home for your own sanity and the hungry loved ones at home once the dust settles at work and as the weekend unwinds. This recipe makes enough for two pies using ingredients left over from
the Thanksgiving day feast. Open a bottle of Beaujolais and enjoy!"
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1 3/4 cups
1 (26 ounce) can
cream of chicken soup
ground black pepper
herbes de Provence
salt to taste
cubed cooked turkey
1 1/4 cups
pastries for 9-inch double-crust pies
This was a delicious, very filling dish! I modified the recipe a bit based on the ingredients I had around - I substituted cream of mushroom soup for the cream of chicken soup, left out the white wine, and didn't have dried basil or poultry spice on hand. Despite the missing spices, this was flavorful and juicy. It took more than 20 minutes for me to prepare, since the turkey I was using was not pre-cooked nor pre-cubed - I bought a full turkey breast, cut it up, and pan-fried it in all of its own juices and a bit of olive oil - the resulting turkey was delicious but it did take substantially longer to prep than I was expecting. Well worth it though, I would definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
"Black Friday" Turkey Pot Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 243
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