Leftover Turkey Pot Pie

Name: Leftover Turkey Pot Pie
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Baking mix(bisquick); 1/3 cup Brooksires fat free milk; 1 Egg Beaten; 1 Tbs Brooksires extra virgin olive oil; 12 Brooksires baby carrots diced; 1/3 cup Brooksires frozen diced onions; 1 lb Leftover turkey cubed; 1 cup Brooksires frozen sweet green peas thawed; 2 Celery stalks chopped; 1 (10 1/2 oz) Can Brooksires cream of mushroom soup; 1/2 Cup Brookshires chicken broth

Tabatha Taylor @cook_2729452

Quitman, Texas

Calories per serving: 299 Fat: 12g Cholesterol: 85mg
Sodium: 556mg Carbohydrates: 20g Finer: 2g Protein: 27g

Tabatha Taylor @cook_2729452

Quitman, Texas

Calories per serving: 299 Fat: 12g Cholesterol: 85mg
Sodium: 556mg Carbohydrates: 20g Finer: 2g Protein: 27g

Saved

Ingredients

30 mins

6 servings

1 cupBaking mix(bisquick)
1/3 cupBrooksires fat free milk
1Egg Beaten
1 TbsBrooksires extra virgin olive oil
12Brooksires baby carrots diced
1/3 cupBrooksires frozen diced onions
1 lbLeftover turkey cubed
1 cupBrooksires frozen sweet green peas thawed
2Celery stalks chopped
1 (10 1/2 oz)Can Brooksires cream of mushroom soup
1/2 CupBrookshires chicken broth

Saved

Steps

30 mins

1

Preheat oven to 400 F. Spray 6 ramekins with cooking spray. In a medium bowl, combine baking mix, milk and egg mix well. Set aside
2

Add olive oil, carrots and onions to skillet and cook until slightly tender. In a medium bowl combine turkey, carrots, onions and green peas , celery and soup and chicken. Broth, mix well. Pour vegetables into ramekins and top with baking mix batter. Bake pies 25 to 30 minutes or until golden brown