On my last recipe I posted about the amazing turkey my husband, Aron made. It was delicious in case you were wondering. With that dinner, we made dressing, green bean casserole, and sweet potatoes. Every dish was made with 3 ingredients or less. We had so much in left-overs I turned some of them into a whole NEW meal, not just warmed up lest-overs. At our house, we like to make everything we can out of what we have. That being said here is what we did with our Turkey Breast to make dinner #2. Everything we used was in the pantry if it wasn't cooked already and in the fridge. The extra ingredients are 2 cans of mixed veggies, 1 large can of cream of chicken soup, and a can of regular biscuits. The store brand of biscuits I have found to be more beneficial for this recipe.
When you separate the biscuits, be careful and pull apart from the layers already made. That way when you flatten them you aren't using too much dough per pie, it will keep the shape of the muffin tin and hold together very well.
- Preheat oven to 350 and spray muffin tin with nonstick cooking spray
- Tear up left over turkey add vegetables and soup. Add a little salt and pepper or whatever you would like for taste, keep in mind you already seasoned the turkey when you roasted it.
 |
| Fill 1/3 with stuffing |
 |
| Line tie with biscuit |
- Flatten half of the raw biscuit and put it in the bottom of the tin. (left)
- Fill 1/3 of the way with stuffing(right)
 |
| Fill 2/3 turkey and vegies |
 |
| Cover some with pressed biscuit |
- Fill the rest of the way up with turkey mixture. (far left)
- Use the other half of the biscuit to cover it up, no need to press or pinch.
 |
| All Done |
These mini pot pies are perfect for a family meal. They are very kid friendly to make and eat. We made a few pans of these to share with our friends that come by. They loved them. I had nothing but positive feed back from everyone that tried them.
No comments