A family classic for leftover turkey.
HEAT about 1 lb (500g) cubed turkey breast in a lightly greased frypan. Add 1 can (10oz/284 mL) condensed cream of mushroom soup, 1 1/2 cups frozen peas and carrots, 1/4 cup milk and 1/2 tsp dried thyme leaves; mix well. Pour into a 2 qt (2 L) casserole dish.
PREPARE 1 package Stove Top Stuffing Mix for Turkey, according to package directions; spoon on top of turkey mixture, leaving centre of pot pie uncovered.
COVER and bake at 350°F for 20 to 25 minutes, until bubbly.
Super easy and really tasty. I also added sweet potato and regular potato to the turkey mix.
posted by Ruth1291340
| on 12/9/2013
Great way to get rid of turkey leftovers. The family loved it.
posted by carrie-lindsay
| on 12/30/2011
posted by amber89
| on 1/9/2010
I substituted creamy chicken soup for the mushroom soup
a cook | on 12/28/2008
Great "make-before dinner" for kids to throw in - they loved it!
posted by notably
| on 11/6/2007
I have made this many times for company and pot luck dinners. Big hit every time. -b.elliott
a cook | on 10/16/2007
yummy, yummy, yummy. I normally don't like anything with cream soups but this was perfect. I will make this recipe again and again.
posted by k.stears
| on 5/1/2007
Very quick and easy! I used cream of chicken and corn instead of cream of mushroom and peas and carrots. Turned out great!
posted by laucoin
| on 1/24/2007
This was very easy to make . My family really enjoyed it. Will make it again
posted by ggbutt
| on 1/24/2007
This is my 3rd Christmas season for making this recipe. A great way to help get rid of all those turkey leftovers. All 4 of us love it! I already know it will be on next years favs list.
posted by dellis
| on 12/29/2006
serving size = 1/4 recipe