Turkey Pot Pie with Potato Biscuit Crust

Turkey Pot Pie with Potato Biscuit Crust

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

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

4 to 6

servings

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® Potato Buds® mashed potatoes (dry)
2/3
cup hot water
1 1/2
cups Original Bisquick® mix
1/3
cup milk
1
tablespoon freeze-dried chives
  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 11x7-inch rectangle. Fold dough into thirds.
  3. Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
  4. Bake 30 to 35 minutes or until crust is golden brown.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use chopped fresh chives instead of the freeze-dried, or you can add chopped fresh parsley.
Variation
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:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4g,
    • Trans Fat 2g),
  • Cholesterol 55mg;
  • Sodium 1160mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 24g;
Percent Daily Value*:
    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.