It’s a big football day today! As I’m writing this post, I’m watching the Ohio State/Michigan game (Go Bucks!) and wondering what to do with all this leftover turkey. Pot pie recipes is what I’ve been perusing and wow, simple and fast! Check out some easy recipes below plus photos and a step by step video!
I wanted to be able to just use everything that I already have on hand. I didn’t want to have to run to the store to whip up something with the leftovers, that would be defeating the purpose, right? So here is a super easy Turkey Pot Pie recipe that I found and I have all the ingredients!
Here ya go….Found through Food.com, which, by the way, is a site I visit often. Definitely check them out.
• 1 cup cooked chicken, cut into bite sized pieces
• 1 2/3 cups frozen vegetables, thawed
• 1 (10 ounce) can cream of chicken soup (I use low sodium)
• 1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
• 1/2 cup nonfat milk or 1/2 cup milk
• 1 egg
1. 1 Preheat oven to 400°F.
2. 2 Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
3. 3 Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
4. 4 Bake in oven for 30 minutes or until top turns golden brown.
Or, if you’re like me and have some of those Pillsbury pie crusts on hand (come on, who really has time to make pie crust from scratch? Not me!) The recipe below is perfect or a similar version can be found here.
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
•Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
All I really care about are some recipes that require very little prep time. It’s a jam packed day with football on TV, so I don’t want to be in the kitchen any longer than I need to be. =)
If you have any Turkey Pot Pie recipes that you would like to share, please feel free to add it in the comments section. Below you can see more pictures plus I’ve added a step by step video as well. Happy Leftovers!