What's for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.
Turkey Pot Pie with Potato Biscuit Crust
- Prep Time 15 min
- Total 50 min
- Servings 4
- Ingredients 9
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™ mashed potatoes
- 2/3 cup hot water
- 1 1/2 cups Original Bisquick™ mix
- 1/3 cup milk
- 1 tablespoon freeze-dried chives
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
-
Step4Bake 30 to 35 minutes or until crust is golden brown.
Nutrition
440
Calories
13g
Total Fat
24g
Protein
54g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 120
- Total Fat
- 13g
- 21%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 2g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1160mg
- 48%
- Potassium
- 600mg
- 17%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 4g
- 19%
- Sugars
- 7g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 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 Choice
3 1/2Tips from the Betty Crocker Kitchens
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