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Turkey Pot Pie with Potato Biscuit Crust

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By Betty Crocker Kitchens
Updated Feb 4, 2018
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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
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
  • Step 
    4
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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