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Easy Weeknight Pot Pie

This is a super easy recipe for pot pie using a Bisquick (or gluten free Bisquick) crust. It uses one egg, and can be made with leftover turkey and gravy, or with cream-of-whatever soup. We include instructions for Holly's easy dairy-free cream of mushroom soup.
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Ingredients Equipment Method

Ingredients
  

  • 1-2 cups of leftover turkey, chopped or 1 can of jackfruit, rinsed and drained, or beans or another protein of choice
  • 1-2 cups of leftover gravy or 1 can cream of chicken or mushroom soup, or 1 recipe homemade cream of mushroom soup
  • 2 cups of mixed veggies your choice, thawed if frozen
  • Salt and pepper to taste
  • 1 cup Bisquick or gluten free Bisquick
  • ½ milk or plant milk
  • 1 large egg or 2 Nankin eggs if that's all you’ve got!
Cream of Mushroom Soup
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 lb mushrooms
  • ¼ all purpose flour or gluten free all purpose flour
  • 1 to 1 ½ cups broth or stock

Equipment

  • 1 Deep Dish Pie Pan or Baking Dish If you're making the dairy free soup you'll want a big skillet.

Method
 

Cream of Mushroom Soup
  1. In a large skillet, add a splash of olive oil and cook onions, stirring, until they are softened and starting to brown. Add garlic and thyme, and cook, stirring for another 2-3 minutes. Add mushrooms and saute for several minutes. The mushroom will release a lot of water. Once most of it has evaporated, add the flour and broth and stir well until thickened.
Pot Pie
  1. Preheat oven to 350F
    To the pie dish, add your gravy or soup, your cooked veg, and your turkey or other protein. Mix up the Bisquick with the milk and egg and pour the batter over top of the filling.
  2. Bake for about 30-35 minutes, or until the crust is browned and filling is bubbling. Let cool for 10 minutes or so, then serve and enjoy!