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.
- 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
Cream of Mushroom Soup
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.