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Bisquick Turkey Pot Pie

Not sure what to do with all that leftover Thanksgiving turkey? This Bisquick turkey pot pie is exactly what you’ll need.

Savory and meaty turkey bits and hearty vegetables swim in a rich and creamy gravy and rest underneath a bed of golden crust.

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Typing that just made my mouth water.

Homemade Bisquick Turkey Pot Pie

This turkey pot pie is an excellent way to repurpose yesterday’s feast into today’s delectable meal!

You’re probably still exhausted from Thanksgiving festivities, so don’t worry, you won’t need to make a crust from scratch for this recipe.

Bisquick has you covered.

This Bisquick turkey pot pie is another thing to be thankful for this Thanksgiving! Let’s get cooking.

Bisquick Turkey Pot Pie 

If you’re looking for a super quick and easy yet insanely delicious meal, this is the recipe for you.

Minimal effort, maximum flavor – that’s the promise of the Bisquick turkey pot pie.

With this simplified recipe, there’s no need to make a roux (or find out what a “roux” is).

Instead, just rely on canned soups to make a ridiculously creamy and decadent gravy.

You don’t have to cook meat from scratch, either. In fact, the star of this dish is leftover turkey!

As for the crust, well, that’s nothing the trusty Bisquick baking mix can’t do.

Just pour the Bisquick batter over the filling, and let the oven take care of the rest.

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Savory Chicken Pot Pie

Turkey Pot Pie Ingredients

  • Condensed Cream Of Chicken Soup and Condensed Chicken Broth – Together, they make up the creamy sauce that moistens and flavors the turkey. Using canned soups eliminates the need to make gravy from scratch.
  • Turkey – The perfect way to use your Thanksgiving leftovers!
  • Mixed Vegetables – while it’s a lot easier to use a bag of frozen mixed veggies, you can also use fresh veggies. Chop whatever veggies lying in your fridge. I like mine with potatoes, peas, corn, and carrots. 
  • Bisquick Baking Mix – The magical ingredient that creates an instant golden crust on top of the filling. 
  • Poultry Seasoning – To add a meaty flavor to the filling. Other herbs and seasonings can be added, too.
  • Milk – For saturating the baking mix, turning it into a batter.

Can I Use Chicken Instead of Turkey?

Definitely. In fact, turkey pot pie is actually the lesser-known version of classic chicken pot pie!

You can cook the chicken yourself – just boil it in salted water – or, use leftover rotisserie, grilled, or roasted chicken.

I haven’t tried leftover fried chicken for this recipe, but if you have, let me know if it works!

Also, don’t just settle for chicken breast. I actually prefer dark meat because it’s juicier and more flavorful.

You can dice the chicken into cubes, but I find it much easier to just shred it in a food processor. Just 2 to 4 pulses and you’re done.

A Scoop of Cooked Turkey with Green Peas

How to Make Turkey Pot Pie

Start off by preheating your oven.

The pot pie needs to be baked at 375 degrees Fahrenheit, but, if you’ll use a glass baking dish, preheat the oven to just 350 degrees instead. 

Oven-safe glasses usually have a temperature limit of up to 500 degrees Fahrenheit, but I like to stay on the safe side. 

Then, prepare the filling. Pour the cans of soup and broth into a large pot, along with the turkey and bag of mixed veggies. 

Let the mixture come to a boil, stirring constantly to prevent it from scalding. Cook for 1 more minute, and then pour it into your baking dish.

Next, prepare the crust. In a bowl, whisk together the Bisquick mix, poultry seasoning, and milk.

Pour it over the soup mix. Once it bakes, this mixture turns into a lovely, golden crust. Awesome am I right?

Bake the pie for 30 minutes, or until the Bisquick crust has turned light brown. 

That’s it! Told you it was easy. Serve it hot and enjoy.

Tips for Making The Best Pot Pie

  • If you notice the Bisquick crust browning too much, cover it loosely with foil.
  • You can also use fresh veggies instead of veggies in a bag. Potatoes, carrots, broccoli, corn – use whatever you find in your fridge. Slice them up into small, bite-sized cubes so they’ll cook faster and be easier to eat.
  • You can also use an iron skillet, a round cake pan, or a springform pan to bake the pot pie in. Just be sure it’s deep enough to fit the crust and filling.
  • Old Bay seasoning can be used in place of poultry seasoning.
  • Feel free to use your favorite herbs, spices, and seasonings. I love to add rosemary, parsley, thyme, and garlic powder to mine. They really make the pot pie significantly tastier!
  • For a heartier pot pie, throw some wild rice in there. 
  • Add button mushrooms to the filling for extra meatiness and earthiness.
  • Cheese makes everything better, so go ahead and add shredded cheddar cheese to the filling. 
  • Add cranberries for a pop of color. It also adds a nice Thanksgiving feel to the pie.
  • My recipe uses Bisquick baking mix to “magically” create a golden crust on top of the filling. But if you feel like making everything from scratch, by all means, whip up your own biscuit batter. 
  • You can also use a pie crust or puff pastry to hold the turkey filling. Either homemade or store-bought works. Whenever I use actual pie crust for the recipe, I like to have two, so there’s a crust at the bottom and a crust on top.
  • For a shepherd’s pie-inspired pie, top the filling with mashed potatoes. This is perfect especially if you have a ton of mashed potato leftovers from Thanksgiving! 
  • Ditch the canned soup and make your own gravy. It’s a simple combo of flour, heavy cream or half-and-half, chicken broth, and seasonings cooked over low heat until thick.
Sliced Turkey Pot Pie

Can you Freeze Turkey Pot Pie?

Absolutely. In fact, turkey pot pie freezes well! The creamy filling won’t separate or become watery when thawed. 

So yes, you can make more pies, freeze them, and reheat them whenever. It’s perfect for when you’re too tired or lazy to make lunch or dinner.

Frozen turkey pot pie will keep well for up to 2 to 3 months.

You can also refrigerate it if you don’t intend on keeping it around for long. It will last for up to 5 days in the fridge.

Warm frozen or refrigerated pot pie until heated through. 

What to Serve with Turkey Pot Pie

As hearty and filling as this turkey pot pie is, it’s so much more fun to eat when you pair it with sides.

Transform a simple meal into a fabulous feast. Here are some dishes that taste amazing with turkey pot pie.

  • Salad – Turkey pot pie is already loaded with carbs and protein. What any it’s missing is a little bit of roughage. A bowl of leafy greens is exactly what it needs. 

I prefer a light salad with a simple balsamic vinaigrette to contrast the heaviness of the pie, but feel free to choose a different dressing.

I also highly recommend this broccoli salad with chicken pot pie. It’s just so festive and colorful, and healthy, to boot.

  • Roasted Brussels Sprouts – I used to avoid Brussels sprouts as much as possible, but when I learned to cook this dish right, everything changed. This crisp, creamy, and nutty veggie adds a nice contrast to the umami-rich pie. 
  • Cranberry Sauce – Together, turkey pot pie and cranberry sauce create the perfect post-Thanksgiving meal.
  • Whipped Sweet Potatoes – if you’re looking for a filling meal to feed a crowd, go for whipped sweet potatoes. This starchy, tasty treat can easily satisfy any hunger.
  • Mac and Cheese – Turkey pot pie and mac and cheese together in one meal – that’s what I call comfort food! This is the ultimate combo to cure the blues.
  • Fruit Salad – It’s a combination of light, sweet, and tart fruits that will complement the savoriness of the pie. A wonderful palate cleanser, this salad can be served as either a side dish or dessert.
  • Want more pot pie pairings? Here you go!

Bisquick Turkey Pot Pie

Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

538

kcal

Ingredients

  • 2 (10 3/4-ounce) cans condensed cream of chicken soup or cream of mushroom soup

  • 1 (10 1/2-ounce) can condensed chicken broth

  • 4 cups cooked turkey, cubed

  • 1 pound bag of frozen mixed vegetables

  • 2 cups Bisquick original or reduced-fat baking mix

  • 1/2 teaspoon poultry seasoning

  • 1 1/2 cups milk

Directions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large pot over medium-high heat, cook the chicken soup, broth, turkey, and mixed vegetables, stirring constantly. Bring it to a boil and stir for 1 minute.
  • Pour the soup mixture into a 13x9x2-inch.
  • Whisk together the Bisquick, poultry seasoning, and milk until well-combined.
  • Pour the Bisquick mixture over the soup mix.
  • Bake for 30 minutes or until the crust turns light brown. Serve and enjoy!
Bisquick Turkey Pot Pie

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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