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Turkey Pot Pie with Potato Biscuit Crust




Source of Recipe


internet


Recipe Introduction


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

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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 tablespoon freeze-dried chives
2 to 3 tablespoons milk


1. Heat oven to 375°F. 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.