Recipe by Betty Storman
"Delicious, quick and easy to make turkey pot pie."
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salt and ground black pepper to taste
ground celery seed, or to taste
1 (10.75 ounce) can
condensed cream of celery soup
1 (14.5 ounce) can
peas and carrots, drained
shredded Cheddar cheese
1 (8 ounce) can
refrigerated crescent rolls
This had good taste but was a little runnier than I like my potpies. My daughters aged 4 and 5 didn't care for it and 12yr old son thought it was just alright. May try again and tweak it a lil like use a lil less milk. Unfortunatly it's not like my grandma's potpie...but thanx.
very watery.... maybe try to reduce milk.
I enjoyed this recipe. Used it as a base and followed the tips of others and only used 1/2 a cup of milk. I also used raw carrots, celery and shallots (because I had them on hand) as well as a clove of garlic when cooking the turkey. I also played with the spices including sage, thyme, oregano and cayenne pepper in addition to salt and pepper in the meat and topped the crescent rolls with oregano and thyme as well. Very tasty and very easy. Will definitely make this again. Yummy!
I like this recipe. I add some garlic and herb seasoning to it because it's a little bland. I don't put the whole onion in it and it's a little runny so you can decrease the milk if you like. My hubby thinks it's ok but it's good to me.
* Percent Daily Values are based on a 2,000 calorie diet.
Granny's Easy Turkey Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 237
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