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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.

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( 29 Ratings)

29 Ratings

5 Stars 48%

4 Stars 28%

3 Stars 10%

2 Stars 14%

1 Stars

Member Reviews ( 6 )

60680e0a-27ee-4911-ade4-a7ad6960101e

Prep Time 15 min
Total Time 50 min
Servings 4

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® 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4g, 4% Trans Fat 2g 2% ),
Cholesterol: 55mg; 55%;
Sodium: 1160mg; 1160%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 130%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 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 Choices:

3 1/2

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

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 9/16/2010 5:17:39 PM REPORT ABUSE kstand529 said:

Rating:

Loved it only it was a little dry so next time I will add more gravy.

This reply was: Helpful Inspiring

Posted 12/2/2009 9:05:34 PM REPORT ABUSE tnblueyes1 said:

Rating:

This was okay. A good way to use up leftover turkey. I followed the recipe exactly except did not use chives in the mix (I didn't have any.) Next time I would definitely add some different vegetables to the mix and more turkey. The peas and carrots were overpowering and adding cheese to the biscuit mix would help give it flavor. A great recipe to start with and add your own ideas!

This reply was: Helpful Inspiring

Posted 10/30/2008 9:47:57 PM REPORT ABUSE tehachap said:

Rating:

I made a few changes to the recipe, based on what I had on hand. I put 2 tbsp margarine in a saucepan, added one diced potato, one diced rib of celery and about 4 tbsp. minced onion (I don't tolerate onion but love the taste). I tossed in a seasoning packet from a package of oriental noodles since I didn't have any bouillon on hand. I seasoned the mixture with Poultry Seasoning, garlic salt, parsley and pepper. To this mixture I added about 1 cup of mixed frozen vegetables and water to cover. I cooked the veggies over medium heat until the potatoes were almost clear, but still firm. Next I made a rouge out of flour and margarine (basic rouge is equal parts flour and margarine mashed to a paste), stirred some of the hot vegetable liquid into the rouge until it was a creamy paste and then added most of the rouge back into the hot vegetables, stirring until the rouge was incorporated evenly. If the sauce is too thick, add a bit of water--if too thin, add more of the rouge. You want the consistency like a thick chowder. I didn't have an 11x17" pan so used a 9x13" baking pan. I also added about 1/3 cup of grated parmesan cheese to the potato/biscuit dough. It smells wonderful and I'm sure it'll be more than edible! It'll be a keeper for sure.

This reply was: Helpful Inspiring