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Leftover Turkey Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup
3 cups water
1 cup half & half
2 Tbsp. butter
1 cups frozen peas and carrot vegetable mix
2 cups of chopped cooked turkey
prepared pie shell*

Preheat oven to 400˚F. Combine soup mix and water in small sauce pan and bring to slight boil. Reduce heat; simmer 20 minutes. Add half & half, butter, veggies and turkey. Simmer another 5 minutes; salt and pepper to taste. Pour into prepared pie shell in deep dish pie plate. Top with crust and crimp edges; poke with knife to vent. Bake 30 minutes, or until crust is golden brown. Let sit 10 minutes before serving.

*Can also be prepared with just a top crust or a puff pastry top.

SIMILAR RECIPES
Chicken Pot Pie

Chicken Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup
3 cups water
1 cup half & half
2 Tbsp. of butter
1 cups of frozen peas and carrot vegetable mix
2 cups chicken, cooked and diced (rotisserie chicken works great)
Prepared pie shell*
Ground black pepper to taste

Preheat oven to 400F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

Pumpkin Corn Chowder with Shrimp

Pumpkin Corn Chowder with Shrimp

1 package Halladay's Farmhouse Corn Chowder
3 cups water
3 Tbsp. butter
1 cup half and half or heavy cream
1 tsp. lemon juice
1 cup prepared pumpkin
1 (15 oz.) can of corn, drained
1 cup shrimp, cooked and chopped
1/4 tsp. Old Bay Seasoning
Pinch of cinnamon

In a medium stock pot, combine Corn Chowder Mix and 3 cups of water; simmer for 15-20 minutes. Remove from heat; add butter and let sit for 15-20 minutes. Add the half and half (or heavy cream), lemon juice, prepared pumpkin, corn, shrimp, Old Bay seasoning and cinnamon. Return to heat and simmer for 15 to 20 minutes, or until all flavors are well combined.

Guinness Barley Lamb Stew

Guinness Barley Lamb Stew

1 package Halladay's Farmhouse Vegetable Barley Stew
1 to 1 lbs. lamb stew meat (or beef chuck roast)
12-16 oz. Guinness (or stout of your choice)
1 (10.5 oz.) can cream of mushroom soup
4 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
3 ribs celery, chopped
1 onion, finely chopped
6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

Chocolate Peanut Butter Parfait

Chocolate Peanut Butter Parfait

1 package Halladay's Double Chocolate Cheesecake
1 (8 oz.) bar cream cheese, softened
1 cup peanut butter
1 (8 oz.) container of Cool Whip or 8 oz. whipped cream
12 Oreos, crushed

Blend cheesecake mix, cream cheese and peanut butter; fold in Cool Whip. Spoon small amount of Oreo mixture into the bottom of a dessert glass followed by a layer of cream cheese mixture. Add another layer of Oreo followed by another layer of cream cheese mixture. Let chill. Top with whipped cream, if desired.
Variation: pour cream cheese mixture into a prepared Oreo or chocolate pie shell; let chill.