Recipe #6: Turkey Pot Pie Pockets

I made a turkey breast the other day, in the crockpot.  I, of course, then needed to use up the leftovers.  I found a recipe that, while not healthy (a lot of processed stuff), was tasty and easy to throw together.  And, healthier than the alternative (eating out and the like).

These were a hit.  Greg and I really liked them and Lil G ate some without complaint (a feat for him).

So, here we go!

Turkey Pot Pie Pockets

1 can Pillsbury Grands (or generic brand)
1/2 cup peas and carrots (frozen or your leftovers) (I used 1/2 cup of each of steamed carrots and steamed peas)
1 can cream of chicken or cream of mushroom soup (I used 1/2 can cream of mushroom and 1/2 can of cream of chicken)
2 cups chopped turkey (I used shredded turkey b/c I'm lazy and it's easier to shred with the mixer)

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.

This made enough filling for the four pies and two additional meals of four pies EACH.  I just put the filling in the freezer for future use.  They also heat up in the microwave nicely.