Turkey Pot Pie with Potato Biscuit Crust

Prep

15

min
Total

50

min
Servings

4

What’s for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.

Ingredients

Filling

1 1/2

cups cubed cooked turkey or chicken
2

cups frozen peas and carrots
1

medium onion, chopped (1/2 cup)
1

jar (12 oz) turkey gravy

Crust

2/3

cup Betty Crocker™ mashed potatoes
2/3

cup hot water
1 1/2

cups Original Bisquick™ mix
1/3

cup milk
1

tablespoon freeze-dried chives

Steps

1

Heat oven to 375°F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
2

In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11×7-inch rectangle. Fold dough into thirds.
3

Pour turkey mixture into ungreased 11×7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
4

Bake 30 to 35 minutes or until crust is golden brown.

Recipe Tips

tip 1

Use chopped fresh chives instead of the freeze-dried, or you can add chopped fresh parsley.
tip 2

For yummy Beef Pot Pie with Potato Biscuit Crust, use a 1/2-lb piece of deli roast beef, cubed (1 1/2 cups), instead of the turkey, and substitute a jar of beef gravy for the turkey gravy.

Nutrition

440 Calories, 13g Total Fat, 24g Protein, 54g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 440

Calories from Fat: 120

Total Fat: 13g; 21%

Saturated Fat: 4g; 20%

Trans Fat: 2g

Cholesterol: 55mg; 18%

Sodium: 1160mg; 48%

Potassium: 600mg; 17%

Total Carbohydrate: 54g; 18%

Dietary Fiber: 4g; 19%

Sugars: 7g

Protein: 24g

% Daily Value*:

Vitamin A: 130%; 130%

Vitamin C: 6%; 6%

Calcium: 10%; 10%

Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.