Turkey Pot Pie With Potato Biscuit Crust Recipes

TURKEY POT PIE WITH POTATO BISCUIT CRUST

Steps:

• 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.
• 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.
• Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
• Bake 30 to 35 minutes or until crust is golden brown.

TURKEY BISCUIT POT PIE

Steps:

• In a large skillet coated with cooking spray, cook turkey until no longer pink; drain. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, salt, pepper and turkey; remove from the heat and keep warm. , Place biscuits 2 in. apart on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer turkey mixture to a greased 8-in. square baking dish. Place nine biscuits over turkey mixture. Bake potpie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.

BISQUICK'S EASY TURKEY POT PIE

Steps:

• Heat oven to 375ºF.
• (350ºF. for glass pan).
• Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
• Boil and stir 1 minute.
• Spread in ungreased rectangular pan, 13x9x2-in.
• Stir remaining ingredients until blended.
• Pour evenly over soup mixture (crust will rise during baking).
• Bake about 30 minutes or until light brown.

TURKEY-BISCUIT POT PIE

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
• Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
• Bake 25 to 30 minutes or until biscuit crust is golden brown.