Easy Biscuit Topped Turkey Pot Pie

Easy Biscuit Topped Turkey Pot Pie is a perfect way to transform your Thanksgiving leftovers. Turkey and veggies all play nice in this leftover casserole and are topped with a yummy biscuit topping!

I hope everyone had a wonderful Thanksgiving! Ours was quite nice. But like I'm sure everyone, we have a bunch of leftovers!

Easy Biscuit Topped Turkey Pot Pie is a perfect way to transform your Thanksgiving leftovers. In this recipe, I used up the rest of the turkey and vegetables (corn, carrots, and peas and onions). All of the vegetables I used were cooked, but you could par-cook raw vegetables left over from the veg and dip tray and use them as well.

No leftover vegetables?  No problem. You can use a bag of frozen mixed vegetables in place of the fresh cooked ones. No leftover turkey?  Chicken breast would be a great substitute. The variations are endless with this pot pie. It is kept light with the use of skim milk, Bisquick Heart Smart mix, and eggbeaters.

The original recipe used canned cream soup as the base. I made my own. Not that I am against using canned cream soups as a base in recipes, the truth is, I didn't have any in my pantry.  I came up with a sauce that was just as good, if not better than canned.  If you want to use canned, you totally could do that to save on time though.  

Easy Biscuit Topped Turkey Pot Pie

adapted from Betty Crocker

Servings - 6   Serving Size - 1/6th of recipe   Points Plus per Serving - 6 Points+

Calories - 234.5   Total Fat - 9.8g,   Carb. - 26g,   Protein - 11.3g,   Fiber - 1.9g

1/4 cup unsalted butter

3 TBSP all purpose flour

2 cups low sodium, fat free chicken stock

1/2 cup skim milk

1 clove garlic, finely minced

1/2 tsp. dried thyme

salt and pepper, to taste

1/2 cup leftover, cooked peas and onions*

1/2 cup leftover, cooked corn*

1/2 cup leftover, cooked sliced carrots*

1/2 cup canned mushrooms*

6 oz. cooked and cubed turkey breast meat

1 cup Bisquick Heart Smart mix

1/2 cup skim milk

2 TBSP egg beaters

*you can substitute any combination of vegetables you like.  You can also use frozen vegetables, no need to thaw.  

1.  Heat oven to 400 degrees F.  In med saucepan over med heat, melt butter.  Sprinkle in flour and stir with whisk.  Cook until bubbly and all the flour is incorporated into the butter.  Cook for 1 minute.  Slowly add chicken stock, whisking as you pour it in.  Whisk well until all the flour/butter mixture is mixed into the chicken stock.  Add in the milk and garlic.  Allow to cook and thicken.  If the mixture seems to get too thick, add more chicken stock.  Once the mixture has thickened, add in the dried thyme and salt and pepper.  Take off heat and set aside.  

2.  Spray a 13 x 9 inch glass dish with cooking spray.  Add in the vegetables, mushrooms and turkey.  Mix.  Pour the reserved chicken stock mixture over the meat and vegetables.  Stir.  

3.  In a med bowl, combine the Bisquick Heart Smart mix, 1/2 cup milk and eggbeaters.  Mix to combine.  Spread the biscuit mixture over the top of the veg/meat/sauce.  (It might seem like not enough, but the biscuit will expand, so spread it thin.  It's ok if some sauce mixes in.)  

4.  Bake in 400 degree F oven for 25 -30 minutes, or until the top is golden brown and the sauce is bubbly.  

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I was able to use up most of the last of the leftovers from Thanksgiving in this dish.  It really transformed them into something special, that didn't at all remind me it was really a bunch of leftovers.  This super easy dish would be a great thing to make during the busy holiday season that is now upon us as well!  As usual, I am feeling the rush of the holiday season already.  All I can do is take it day by day.  I have so many changes on the horizon for my kids this next few months.  Having a few healthy and quick meal ideas in my arsenal will be a huge help.