Turkey Pot Pie

For a rich, creamy tasting sauce, use 2 cups milk and eliminate the chicken broth. For more chicken flavor, use 2 cups chicken broth and eliminate the milk. Or, you may use 1 cup of each.

Servings: 
8
Approx. Prep Time: 
15 min.
Approx. Cook Time: 
30 min.
Buttermilk Biscuit MixChicken Breader
Ingredients
1 cup Buttermilk Biscuit Mix
3 tbsp Chicken Breader
2 1/2 cups cooked turkey, cut into bite-sized pieces
12 ounces frozen vegetables, thawed
1 small red onion, diced
1 tsp poultry seasoning
2 cups milk or chicken broth
3 tbsp butter
1/2 cup water
Salt and pepper to taste
Directions: 

Preheat oven to 375°F. In a large saucepan, melt 2 tbsp butter over medium high heat. Add chopped onion; cook 2-3 minutes, stirring constantly, until tender. Stir in House-Autry Chicken Breader and poultry seasoning; cook 2 minutes. Gradually add milk/chicken broth, stirring constantly, until a bubbly thick sauce forms. Use additional liquid if sauce is too thick; adjust to your liking. Add vegetables, turkey, salt and pepper to taste. Mix well and pour into a well greased casserole dish.

Mix House-Autry Buttermilk Biscuit Mix with water. Stir well and spoon mixture over top of vegetables, covering completely. Dot the crust with remaining butter. Cook for 30 minutes, turning halfway through cooking. Let stand 5 minutes before serving.

Nutrition Information* (click for full nutrition info)
*Nutrition analyses based on ESHA Research databases
Meal Suggestions: 

What a great way to utilize leftover turkey or chicken—your family will gobble it up!!