About this recipe: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.
1 (295g) tin condensed cream of chicken soup
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
60ml double cream
1 teaspoon dried parsley
100g frozen peas
1 tablespoon butter
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Method Prep:10min › Cook:20min › Ready in:30min
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.
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.