Leftover Turkey Pot Pie (with Bisquick!)
This savory Leftover Turkey Pot Pie with Bisquick is made effortlessly delicious with tender turkey, colorful vegetables, and a golden brown, flaky Bisquick crust. A perfect way to savor Thanksgiving leftovers in a delightful, heartwarming dish!
Servings: 8 Servings
Calories: 428kcal
Ingredients
- 4 tablespoon Butter
- 1 Onion Chopped
- 3 Garlic cloves Chopped
- 1 bag Frozen Mixed Vegetables 12-16 ounces
- 2 teaspoon Poultry Seasoning
- 4 cups Leftover Turkey Chopped
- 2 ½ cups Chicken Broth
- 4 tablespoon All Purpose Flour
For the Topping
- 2 ½ cups Bisquick
- 1 ½ cups Milk Whole milk or 2% milk
- 1 teaspoon Poultry Seasoning
Instructions
- Preheat the oven to 400 degrees. Chop the onions and garlic.
- In a large sauté pan, add the butter. Add the chopped onions and garlic to the pan and sauté for 2-3 minutes or until softened.
- Add the chopped turkey to the pan along with the bag of frozen vegetables. Mix well. Sprinkle the flour on top of the mixture and mix again. Pour the chicken broth, poultry seasoning, and salt and black pepper into the pan and mix well. Let the mixture simmer for 3-4 minutes to thicken.
- In a small bowl, mix together the milk, Bisquick, and poultry seasoning. Mix until a thick batter forms.
- If you are using an oven safe sauté pan, pour the Bisquick mixture over the turkey mixture. If not, pour the turkey mixture into a baking dish and then pour the Bisquick mixture over that.
- Bake for 30-35 minutes or until the top is golden brown. Serve immediately.
Notes
- You do not have to defrost the mixed vegetables before you add them to the pan. They will defrost as it cooks with the turkey.
- The Bisquick mixture will resemble a thick pancake batter. If you prefer the topping to be more of a biscuit texture, add less milk and more Bisquick to the mixture.
- Make sure to spread the Bisquick mixture over the top of the pan evenly so the mixture is all over the pot pie.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This leftover turkey pot pie can also be frozen! Bake the pot pie completely and then let it cool to room temperature. Cover the casserole dish with aluminum foil and freeze for up to 3 months. When you are ready to serve the pot pie, heat oven to 400 degrees and bake for 30-35 minutes or until heated through.
Nutrition
Calories: 428kcal | Carbohydrates: 37g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 653mg | Potassium: 471mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2094IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 3mg