Turkey Pot Pie Recipe

Turkey Pot Pie

4 T butter
1 small onion, diced
1 rib celery, diced
1 clove garlic, minced
1/4 cup flour
2 cups turkey broth or 1 can of chicken broth
1/2 tsp.. dried thyme
1/2 tsp. salt
fresh ground black pepper
2 medium potatoes, diced
1 1/2 cups cooked turkey, diced
10 ounce box frozen peas and carrots

Topping:
1 cup Bisquick baking mix
1/2 cup milk
1 egg

Preheat oven to 400 F. Spray a 2 quart casserole dish with vegetable spray.
Melt butter in a medium size saucepan. Saute onions, celery and garlic until onions is transparent. Add flour and cook over medium heat for 1 minute. Add broth, hyme and salt and pepper. Cook, stirring until smooth. Add potatoes and continue to cook until potatoes are tender, stirring occasionally to avoid sticking. Add a little water if the gravy becomes too thick. Add turkey and peas and carrots. Heat through, then pour into prepared casserole dish.

Make the topping:
Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.
Serving Size: 4

Variation: Top with puff pastry instead of biscuit dough. Bake for 20 - 25 minutes or until puffed and brown.

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