Sunday, January 1, 2012

Leftover Turkey Pot Pie Pockets

Life has gotten slightly busy.  That's a good excuse, right?  In 2011 I worked full-time, finished my MBA, served as Executive Vice President of Communications and Social Media for my MBA class, had a baby, and finished by serving as the Director of Internal Communications for the Utah AMA.

Is that a good excuse?  Sigh, not really.

So, once again, the husband wanted a turkey again.  For me, that means a month of turkey.  We typically eat Thanksgiving at one of our parents' or grandparents' homes.  But we still must buy and prepare our own turkey.  And when you only have two people (and a baby) in your home, that equals a lot of turkey and, in turn, turkey centric meals.

So here is my New Year's Gift to you.  Two more turkey recipes to help you get rid of leftover turkey.

Turkey Pot Pie Pockets

1 can Pillsbury Grands (or generic brand)
1/2 cup peas and carrots (frozen or your leftovers)
1 can cream of chicken or cream of mushroom soup
2 cups chopped turkey

Optional add-ins
Leftover stuffing
Diced onion
1/2 c chopped celery

Salt and Pepper to taste

Mix all of the innards together in a bowl.  Spray a rolling pin and surface (I cheat and use my cookie sheet as my surface) with cooking spray.  Roll each biscuit out to approximately 6-7".  Fill half of the biscuits with a heaping scoop (you can use an ice cream scoop if you like) of filling.  Do this with each biscuit.  Place remaining biscuits on top of filled biscuits.  Use a fork to press edges together.  Score top lightly with three lines.

Bake at 375 F for approximately 15 minutes.  Check on the pot pies and take out when golden brown.

Serve and enjoy!  These work great to bring to work for lunch - just throw in a ziplock bag!  You don't even need a plate and fork if you don't have one.