Prep Time 10m
Cook Time 20m
Yield 4 to 6 servings

  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 1 medium onion, chopped
  • 1 bunch green onions, sliced into 1/2-inch pieces
  • 1 (10 oz.) package frozen carrots
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14 1/2 oz.) can chicken broth
  • 3 cups cooked turkey, cut into 1-inch strips
  • 1 cup frozen peas
  • Hot cooked egg noodles
Preparation Directions
  • Step 1Heat oil in large skillet over medium-high heat. Add chopped onion. Cook and stir until tender. Add green onions and carrots. Cook and stir 3 minutes. Reduce heat to low. Stir in flour, tarragon, thyme, salt and pepper. Stir 1 minute.
  • Step 2Stir in chicken broth. Increase heat to medium high; cook 4 to 5 minutes, or until carrots are tender and sauce is thickened.
  • Step 3Add turkey and peas. Simmer 2 to 3 minutes more. Serve immediately over hot egg noodles.
  • TipBoneless, skinless chicken breast pounded to 1⁄4-inch thickness can be substituted for the turkey.
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