Vintage Recipe - Turkey Leftovers

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)

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)     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.   Servings: 8 Yield: 8 individual pot pies Preparation time: 20 minutes Cooking time: 20 minutes