I have several bags of leftover turkey in my freezer and another turkey to cook! I've begun to scan recipes to find some new ideas for the turkey. Here's one I found in an old notebook. I've altered it a bit by putting the canned dough. I also plan on making it with low fat and low sodium ingredients to make it better for us.
INDIVIDUAL TURKEY MUSHROOM PIES (pot pies)
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| 2 cans | | condensed cream of mushroom soup | |
| 1/2 cup | | milk | |
| 2 cups | | cubed, cooked turkey | |
| 1 cup | | canned peas | |
| 1/4 cup | | chopped pimiento | |
| | Salt and pepper to taste | |
| 24 cubes | | cooked potatoes | |
| 8 | | small onions, cooked | |
| 1 Can | | Biscuit dough (or make fresh) | |
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| 1 | Mix soup and milk until creamy, then add turkey, peas, and pimiento; . dishes.. |
| 2 | Place three cubes of potato and one onion in individual casseroles or pie dishes. season with salt and pepper. Add mushroom and turkey mixture. |
| 3 | Roll out biscuit dough cut to fit tops of casseroles. Perforate to allow steam to escape, and fit over filled casseroles. |
| 4 | Bake in hot oven (425°) 20 min-utes, until dough is lightly browned. |
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| Servings: 8 |
| Yield: 8 individual pot pies |
| Preparation time: 20 minutes |
| Cooking time: 20 minutes |
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