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    Turkey Pot Pie with Potato Biscuit Crust

    Source of Recipe


    Recipe Introduction

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

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    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
    2/3 cup Betty Crocker Potato Buds mashed potatoes (dry)
    2/3 cup hot water
    1 1/2 cups Original Bisquick mix
    1 tablespoon freeze-dried chives
    2 to 3 tablespoons milk

    1. Heat oven to 375F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling, stirring frequently; boil and stir 1 minute. Keep warm.
    2. In medium bowl, mix potatoes and 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. Knead 10 times. Pat into 11x7-inch rectangle.
    3. Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Fold dough crosswise into thirds; unfold dough onto turkey mixture.
    4. Bake 30 to 35 minutes or until crust is golden brown.




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