|
| 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 |
|
| 2/3 | cup Betty Crocker® Potato Buds® mashed potatoes (dry) |
| 2/3 | cup hot water |
| 1 1/2 | cups Original Bisquick® mix |
| 1 | tablespoon freeze-dried chives |
| 2 | to 3 tablespoons milk |
Serve with...
Apple-Grapefruit Salad
Total Time:
20 min
| 1. | Heat oven to 375°F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling, stirring frequently; boil and stir 1 minute. Keep warm. |
| 2. | In medium bowl, mix potatoes and 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. Knead 10 times. Pat into 11x7-inch rectangle. |
| 3. | Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Fold dough crosswise into thirds; unfold dough onto turkey mixture. |
| 4. | Bake 30 to 35 minutes or until crust is golden brown. |
| Bake 35 to 40 minutes. |
|
| Use chopped fresh chives instead of the freeze-dried, or you can add chopped fresh parsley. |
|
| 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 Information:
430 ( 130); 15g ( 4g, 2g); 45mg; 1150mg; 52g ( 4g, 6g); 23g 130%; 6%; 10%; 15% 2 ; 1 ; 1 ; 2 ; 1 1/2 3 1/2