RECIPE: Bisquick Turkey Pot Pie

This is good to keep in your apron pocket for those post-Thanksgiving leftovers!

Other Disclaimer: This recipe is not of my creation. Legend has it that Bisquick printed it on the box until fairly recently.



1 cup of cooked, bite-sized turkey pieces

1 2/3 cup frozen peas and carrots, thawed

1 10 oz can of condensed Cream of Chicken soup 

1 large egg

1/2 cup of low-fat milk

1 cup of Bisquick


Pre-heat oven to 400-F

Combine soup, vegetables, and turkey pieces, and spread evenly in a 9″ non-greased glass pie plate. Set aside.

Next, blend the milk, egg, and Bisquick, and pour over the meat and vegetables. This will form a top crust.

Bake in oven for 30 minutes, or until crust is golden brown.


Try it for a fast, decent home cooked meal. 

I used Maple Leaf oven roasted turkey strips. You can however substitute any meat you like. If you don’t have any frozen vegetables, a 384 ml can of peas & carrots (drained) is equal to 1 2/3 cup.

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