For several years now I have felt like once Halloween hits, it is a downward coast until the first of the year. Seriously. It seems that as soon as the ghosts and goblins ring that doorbell, the next minute the turkey is coming out of the oven, Santa arrives and then it is time for New Year's Eve fun.
In no way does that mean we can't enjoy each holiday as it comes, we just have to be ready for how quickly they will arrive. Plus, in the food world, we always have to be thinking ahead to make sure our posts are relevant to what you guys need from us.
So back in August I took one for the team and roasted a whole turkey. Why? So I could have leftovers to test this recipe and offer up something for when the day after Thanksgiving arrives and everyone is Googling ways to use up all that extra bird sitting in the fridge.
Enter an easy pot pie recipe that involves NO making a crust, cooks in about 30 minutes and is pure comfort food. It is perfect a simple weeknight supper, or post holiday meal.
Plus, post Thanksgiving you might be able to use up other leftovers too. Got pie dough? Swap the biscuit mix for it! (Just adjust cooking time!) You can also use up veggies for the filling, and it would be so tasty served with some mashed potatoes and rolls on the side. There is so much you can do with this one easy recipe.
Planners like me are already thinking ahead for the holidays. Halloween right through the new year are on our radar so we aren't leaving anything to chance!
Can I use a different meat?
Definitely! Cooked chicken would be just as delicious!
Do I have to use condensed soup?
I know many prefer not to use canned soup, but for me, they are great for my quick recipes. If I was going to use something different it would be a quick pan gravy using chicken stock.
What kind of biscuit mix do I use?
Of course Bisquick is everyone's go-to but I used a store brand from Walmart and it worked just fine.
Do I have to thaw the vegetables first?
Yes! They have to thawed and drained so they don't add extra moisture to the pie.
Best Tips:
Use any all-purpose baking mix you have on hand. A cheddar bay boxed mix would make this extra delicious!
Cooked chicken or turkey both work equally well.
If your pie plate is very full, place on a baking sheet before cooking to prevent a mess.
Be sure to let the pie sit about 5 minutes before serving.
Serve with mashed potatoes, a green salad, fresh fruit, rolls, etc.
Shortcut Turkey Pot Pie
1 1/2 cups cooked turkey, shredded or diced
1 (12 oz.) bag frozen mixed veggies thawed and drained well
1 can cream of chicken soup
1 cup biscuit baking mix
1/2 cup milk
1 egg, beaten
1/4 tsp. dried thyme
1/4 tsp. garlic powder
Salt and pepper
Dried Parsley
Preheat oven to 350. In a large bowl combine turkey, soup, veggies, thyme, salt and pepper. Pour into a lightly greased 9-inch pie plate. In a separate mixing bowl combine baking mix, milk and egg. Pour on top of turkey mixture. Do not stir. Bake for 30 minutes until golden brown. Let stand 5 minutes before cutting. Garnish with parsley for serving.
More Thanksgiving Recipes To Try
Roasted Butternut Squash with Pecans and Cranberries
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