What's for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.
cups cubed cooked turkey or chicken
cups frozen peas and carrots
medium onion, chopped (1/2 cup)
jar (12 oz) turkey gravy
cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)
cup hot water
cups Original Bisquick™ mix
tablespoon freeze-dried chives
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.
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 11x7-inch rectangle. Fold dough into thirds.
Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
Bake 30 to 35 minutes or until crust is golden brown.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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 Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.