If you are cooking for crowd this holiday season, consider this easy, inexpensive turkey pot pie. Serve this as the entrée at your holiday party with a salad to make a complete meal.
Preparation time: 25 minutes
Cooking time: 35 to 40 minutes
Yield: 24 servings
12 cups cubed cooked turkey
4 1/2 cups turkey broth
4 1/2 cups frozen green peas
12 carrots, sliced in rounds
1 10.75-ounce can condensed cream of potato soup
2 10.75-ounce cans condensed cream of mushroom soup
1 teaspoon salt
1 teaspoon pepper
6 cups all-purpose baking mix
3 3/4 cups milk
1 tablespoon garlic powder
1 1/2 teaspoons celery salt
3/4 teaspoon paprika
Preheat the oven to 350 degrees.
In a stockpot, combine the turkey, broth, peas, carrots, soups, salt, and pepper. Bring the mixture to a boil and stir it occasionally, then reduce the heat to the lowest setting.
In a large bowl, combine the baking mix, milk, garlic powder, celery salt, and paprika. The mixture will be thin.
Grease three 13-x-9-x-2-inch baking dishes. Pour one-third of the hot turkey mixture in each of the three dishes.
Spoon one-third of the baking mix mixture over the top of the turkey mixture in each pan.
Bake uncovered for 35 to 40 minutes, or until the topping is golden brown.
Remove the pot pies from the oven and allow them to sit for 10 minutes before serving.
