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Turkey Normandy Pot Pie Recipe
1 can cream of chicken soup
1 cup milk (divided)
1 onion (diced)
4 cloves garlic (pressed)
8 oz. cream cheese (softened)
1-2 cups shredded carrots (I used about 2 because we like carrots)
2 cups turkey (cut in bite sized pieces) **You could also use chicken***
1 large pkg. frozen cauliflower and broccoli mix
1 egg
1 Tbsp. oil
1 1/2 cups Bisquick
1 cup shredded cheddar cheese
1 small package sliced almonds
In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, garlic and carrots. Cook and stir over medium-high heat until the mixture is hot and cream cheese is melted. Stir in the turkey and broccoli/cauliflower mix; heat through. Pour into a 9X13" baking dish. In a medium mixing bowl, combine the egg, oil and remaining milk. Add the Bisquick and Cheddar cheese; blend well. Spread over hot turkey mixture. Sprinkle with almonds. Bake in a preheated 375°F oven for 20-25 minutes or until the crust is golden brown. Yield: 6 servings
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