Oven Fresh Chicken Pot Pie

Turn leftovers into a satisfying complete meal with this easy pot pie, that can be made with ingredients already on-hand in your kitchen. Also, great with leftover turkey. Give leftovers a makeover with this oven-fresh chicken pot pie recipe. How crispy do you like your crust?

Ingredients:

2 packages McCormick® Chicken Gravy Mix Substitutions

1 teaspoon McCormick® Poultry Seasoning

1 1/2 cups milk

1 cup water

2 tablespoons butter

3 cups cubed cooked chicken Substitutions

2 cups frozen mixed vegetables

1 can (7.5 ounces) refrigerated biscuits

Directions:

1. Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
2. Spoon into 2-quart baking dish. Top with biscuits.
3. Bake 15 minutes or until biscuits are golden brown.

Source: mccormick.com

Make Nachos With Thanksgiving Leftovers

Ingredients:

Nacho Chips
Leftover Dressing
Leftover Turkey
Lettuce
Dried Cranberries
Hot Pepper Slices
Cheese


Directions:

Place Nacho Chips in bottom of a sheet pan and then put leftover dressing on chips, then add the leftover turkey, lettuce, cheese, cranberries and hot pepper slices. Place under the broiler and then serve. You can use what ever leftovers that you have on hand if these are not available to you.

Source: bonappetit

Cobb-Style Turkey Salad

Use up your leftover turkey in this big, hearty salad.

Ingredients:

3 cups (750 mL) shredded romaine lettuce
1 cup (250 mL) torn watercress leaves or arugula leaves, (optional)
1 large tomato, cubed
1 small sweet red pepper, thinly sliced
2 cups (500 mL) cubed cooked turkey
1 avocado, peeled, pitted and cubed
1/4 cup (60 mL) crumbled blue cheese
2 hard-cooked eggs, sliced
2 tbsp (30 mL) chopped fresh chives or green onions
Dressing:
2 tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 pinch salt
1 pinch pepper
1 pinch granulated sugar
3 tbsp (45 mL) extra-virgin olive oil

Direction:

Dressing: In small bowl, whisk together vinegar, mustard, garlic, salt, pepper and sugar; whisk in oil in thin steady stream.
Arrange romaine on large platter; top with watercress (if using). Arrange tomato, red pepper, turkey, avocado, cheese and eggs in piles on top. Sprinkle with chives. To serve, drizzle with dressing and toss.

Servings: 4

Source:  cbc.ca/bestrecipes