Turkey Pot Pie Casserole and Peanut Butter Cookies


Turkey Pot Pie Casserole

  • Potatoes (peeled, rinse and sliced)
  • Carrots (shredded)
  • Onion (diced)
  • Olive Oil
  • Jalapeno peppers (sliced)
  • Clowney’s Seasoning Salt
  • Frozen Peas
  • Minced garlic
  • Can of evaporated milk
  • Bag of Lipton onion soup mix
  • Can of Cream of Mushroom with roasted garlic soup
  • 1 Stick of Butter cut into slices
  • Cheese Blend
  • Cooked Wild Turkey Breast

Peanut Butter Cookies

  • Jar of Peanut Butter
  • 1 Cup of Brown Sugar
  • 1 Egg beaten
  • Butter
  • Hershey’s Kisses


Turkey Pot Pie Casserole: In a cast iron pot put olive oil to cover bottom of pot, add diced onions, jalapenos, sliced potatoes, sprinkle with Clowney’s Seasoning salt, add frozen peas, sprinkle with minced garlic, add mushrooms and carrots. Add a can of evaporated milk and a bag of Lipton onion soup mix. Slice cooked wild Turkey Breast into strips and place on top, sprinkle with Clowney’s seasoning salt. Add cream of mushroom with roasted garlic soup, smooth atop and add pats of butter. Sprinkle with shredded cheese blend. Turn oven to 400 degrees, cover pot with lid and bake in oven for 15-20 minutes.

Peanut Butter Cookies: In a bowl add peanut butter, brown sugar and egg. Butter baking sheet. Grease hands and then roll batter into balls and place on buttered baking sheet. Bake in oven for 10-15 minutes on 400 degrees. Remove from oven and place a Hershey’s kiss on top of cookie

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