Turkey ala King - leftover turkey

10.75 ounces cream of chicken soup
10.75 ounces water
2 teaspoons vegetable oil
8 ounces fresh mushrooms, sliced
2 carrots, sliced
1 1/2 cups cooked turkey breast, shredded (or chicken)
1/2 teaspoon onion powder
1/2 tablespoon onion flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/3 cup chicken broth
1/4 cup half and half cream
1 teaspoon dried parsley flakes
1 cup frozen peas
1 tablespoon butter


Stir the cream of chicken soup and can of water together in a bowl.
Heat oil in a large saucepan over medium heat. Add in the mushrooms and carrots. Cook until carrots are tender and mushrooms are cooked through - about 4 to 5 minutes.
Add in turkey, onion powder, onion flakes, salt, pepper, bay leaf and chicken stock. Stir and cook for another 5 minutes.
Pour the soup mixture over the turkey mixture in the pan and bring to a boil. Reduce heat and add in the half and half, parsley, and frozen peas. Simmer for 5 to 10 minutes to reduce sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.
Serve over pasta, rice, biscuits, or pastry puffs.