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Ingredients

• 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

Description

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.

All Recipes UK