Creamy Turkey a la King

    30 min

    An easy recipe for leftover turkey or roast chicken. Use this filling for vol au vent pastry cases on Boxing Day or for a party. It's also delicious over hot rice or served with garlic bread.

    44 people made this

    Serves: 4 

    • 1 (295g) tin condensed cream of chicken soup
    • 295ml water
    • 1 teaspoon vegetable oil
    • 225g fresh mushrooms, sliced
    • 1 small carrot, diced
    • 150g cooked turkey breast, shredded
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 bay leaf
    • 80ml sherry
    • 60ml double cream
    • 1 teaspoon dried parsley
    • 100g frozen peas
    • 1 tablespoon butter

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices.
    2. Pour the soup and water over the turkey mixture and bring to the boil. Reduce heat and add the cream, parsley and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    Too many mushrooms, didn't taste very good. I had good turkey, too. One thing I was missing, however, was the onion powder, so I put in an extra star due to that. Probably would have been better with the onion powder or at least if I had added some shallots.  -  10 Jan 2018


    Easy to prepare and tasty to eat. All my family will eat this as it is full of flavour but not spicy!  -  18 Feb 2014


    We liked this recipes alot. It was a bit runny though. Next time I think I'll only use 1/2 can of water. Also, I didn't have peas so I substituted green beans and it was good. No sherry either so I used Pinot Grigio in its place. Nevertheless, we really enjoyed it and it was easy to make. Served over wide egg noodles.  -  02 Dec 2008  (Review from Allrecipes US | Canada)