Replace with chicken breast meat cut in 1 inch pieces if you prefer chicken (or have it on hand).
This is one of those dishes my wife says I can make her all the time. SO I make three at a time and it lasts about 2 days. LOL... Enjoy
Mis en Place
2 lbs. boneless skinless turkey breast meat, cut in 1 inch cubes (seasoned with garlic salt, pepper and a little flour)
3 Tbls. EVO
2 cups celery large dice
2 cups carrots large dice
3 cups sliced mushrooms
2 cups onions, medium dice
2 medium red potatoes cubed
2 cups white wine
1 large can cream of mushroom soup
16 oz. Half and Half
2 Tbls. Herbs de Provence
1/2 cup fresh chopped parsley
1 bag frozen brocolli stir fry medley vegetables (brocolli, onions, mushrooms, red bell peppers & carrots)
3 store bought pie crusts
or my pastry recipe https://www.backyardchickens.com/forum/viewtopic.php?id=166865
Preparation:
Heat large dutch oven on high heat, add EVO, when it smokes add half the turkey meat and saute until lightly browned, remove to clean plate and saute 2nd half of meat - remove that to the clean plate. Now add vegetables and season with a little salt so they release their moisture. Once almost browned add white wine and reduce to half, now add mushroom soup and half and half, mix well. Fold in turkey meat, Herbs de Provence and parsley. Let simmer for about 8 minutes until well combined, at the last minute add the frozen vegetable medley.
Distribute mixture evenly with a ladle into three oven proof casseroles, lay pie crusts down over the tops and crimp edges to side of casseroles attractively. Pierce tops of pastry with sharp knife in about 5 places. Bake in preheated 400 degree oven for about 40 minutes, or until tops are a lovely golden brown. Let this rest about 15 minutes before serving so it sort of comes together.
This made 3 nice sized pies, two round, one smaller oval (one of each shown)
This is one of those dishes my wife says I can make her all the time. SO I make three at a time and it lasts about 2 days. LOL... Enjoy
Mis en Place
2 lbs. boneless skinless turkey breast meat, cut in 1 inch cubes (seasoned with garlic salt, pepper and a little flour)
3 Tbls. EVO
2 cups celery large dice
2 cups carrots large dice
3 cups sliced mushrooms
2 cups onions, medium dice
2 medium red potatoes cubed
2 cups white wine
1 large can cream of mushroom soup
16 oz. Half and Half
2 Tbls. Herbs de Provence
1/2 cup fresh chopped parsley
1 bag frozen brocolli stir fry medley vegetables (brocolli, onions, mushrooms, red bell peppers & carrots)
3 store bought pie crusts
or my pastry recipe https://www.backyardchickens.com/forum/viewtopic.php?id=166865
Preparation:
Heat large dutch oven on high heat, add EVO, when it smokes add half the turkey meat and saute until lightly browned, remove to clean plate and saute 2nd half of meat - remove that to the clean plate. Now add vegetables and season with a little salt so they release their moisture. Once almost browned add white wine and reduce to half, now add mushroom soup and half and half, mix well. Fold in turkey meat, Herbs de Provence and parsley. Let simmer for about 8 minutes until well combined, at the last minute add the frozen vegetable medley.
Distribute mixture evenly with a ladle into three oven proof casseroles, lay pie crusts down over the tops and crimp edges to side of casseroles attractively. Pierce tops of pastry with sharp knife in about 5 places. Bake in preheated 400 degree oven for about 40 minutes, or until tops are a lovely golden brown. Let this rest about 15 minutes before serving so it sort of comes together.
This made 3 nice sized pies, two round, one smaller oval (one of each shown)
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