Easy Turkey Pot Pie Recipe With Bisquick
Description
This easy turkey pot pie is a delicious and comforting meal for a cold winter night. This recipe uses Bisquick as the base for the pie crust, making it a much faster and easier version of the classic recipe. The filling is made with roasted turkey, frozen vegetables and a creamy sauce. It’s a great way to use up leftover turkey from Thanksgiving, or you can use rotisserie chicken or canned turkey. Serve it with a side salad, and you’ve got a complete meal that the whole family will love!
Prep Time
This easy turkey pot pie recipe only takes 15 minutes of prep time. You’ll need to preheat your oven, thaw and drain your frozen vegetables, and mix up the Bisquick crust. If you’re using leftover turkey, you can skip the step of cooking it, and just add it to the pot pie filling. This recipe is a great way to use up leftovers and have a delicious meal in no time.
Cook Time
Once your pie is assembled and in the oven, it will need to bake for about 30 minutes. The top should be a golden brown and the filling should be bubbling. Let the pot pie cool for a few minutes before serving to let the filling set. This easy turkey pot pie will be a hit with the entire family!
Ingredients
- 2 cups Bisquick
- 1 cup cold water
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 cups frozen mixed vegetables, thawed and drained
- 3 cups cooked turkey, shredded
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
Preheat the oven to 375°F. In a medium bowl, mix together the Bisquick and cold water until it forms a soft dough. Turn the dough out onto a lightly floured surface, and roll it out into a 12-inch circle. Place the dough in a 9-inch pie plate, and crimp the edges. Bake the crust for 15 minutes, until lightly browned. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and celery, and cook until softened, about 5 minutes. Add the garlic and thyme and cook for 1 minute. Add the frozen vegetables, turkey, chicken broth, and cornstarch to the skillet. Bring the mixture to a boil, and cook until thickened, about 5 minutes. Remove from the heat, and stir in the heavy cream. Season with salt and pepper, to taste.
Pour the filling into the prepared pie crust. Bake for 30 minutes, until the top is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
- 9-inch Pie Plate
- Rolling Pin
- Large Skillet
- Spatula
Notes
This easy turkey pot pie can be frozen for up to 3 months. To freeze the pot pie, assemble the pie and bake it. Once it’s cooled, wrap it tightly in plastic wrap and aluminum foil and place it in the freezer. When you’re ready to eat, thaw the pot pie in the refrigerator overnight. Preheat the oven to 375°F, remove the plastic wrap, and bake the pot pie for 30 minutes, until heated through and golden brown.
Nutrition: Per Serving
Calories: 495, Total Fat: 24.5g, Saturated Fat: 8.8g, Cholesterol: 101.2mg, Sodium: 563.2mg, Total Carbohydrates: 37.2g, Dietary Fiber: 4.2g, Sugar: 5.9g, Protein: 29.3g
Recipe Tips
This easy turkey pot pie is a great way to use up leftovers. You can use any kind of cooked turkey for this recipe, including roasted turkey, rotisserie chicken, or canned turkey. You can also use any kind of frozen vegetables you like. If you don’t have Bisquick, you can use a store-bought refrigerated pie crust or make your own from scratch.
This easy turkey pot pie is a delicious and comforting meal that’s perfect for a cold winter night. With Bisquick for the crust and a creamy filling, it’s sure to become a family favorite. Serve it with a side salad, and you’ve got a complete meal that everyone will love!
Post a Comment for "Easy Turkey Pot Pie Recipe With Bisquick"