Turkey a la Matt


"My husband Matt thinks this is the best turkey recipe since his mother's Thanksgiving turkey. It also works with chicken breast. Try adding your favorite vegetables."


1 h 10 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the turkey breasts in a medium pot of boiling water over high heat. After about 5 minutes add the diced carrots and cubed potatoes to the pot and boil all for about 5 more minutes. Drain the water and transfer the vegetables to a medium bowl.
  3. To the bowl add the peas, mushrooms, onions, chicken soup and mushroom soup. Cube the cooked turkey breasts and stir into the mixture. Mix together well and spread the mixture into a 2-quart casserole dish. Top with the coarsely crushed saltine crackers.
  4. Cover and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
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Your rating



  1. 9 Ratings


Didn't follow the exact recipe because I had leftovers to use up... but it was wonderful. Changes I made: Used leftover roast chicken, leftover boiled potatoes, can of carrots, fresh portabell...

I loved this recipe! The change I made was not to use saltines but a refrigerated pie crust. This pot pie works with chicken equally as well as with turkey. My entire family loved it (which do...

Not a very good recipe. Too much of a kid's meal. A lot like a pot pie, but with silly saltine crackers. Will work better by simply excluding the crackers. Bread crumbs may work well, but th...