>Perhaps you’ve heard of the faux- pot pie trick, using biscuit mix instead of a pie crust. I’d heard it, but never used it. With a refrigerator full of turkey and other random turkey-related ingredients, I decided to try this. Here’s the resulting formula, Daisy style.
Filling (a.k.a. “crust”)
1 1/3 cup milk
1 cup Bisquick or other biscuit mix
1/2 tsp. garlic salt
1/4 tsp black pepper
1 tsp herbs (I used fresh thyme & rosemary, growing in pots on top of the piano)
1 cups turkey, cooked & chopped (I used dark meat)
1 1/2 cup vegetables (I used corn with a little broccoli & cauliflower)
1 cup mushroom pieces (optional; I left this out)
1/2 cup onions, diced (we had pearl onions leftover from soup; they were delicious in this)
1/2 cup diced bell peppers, red & green
1 cup shredded cheese (I used a mix of Swiss and mild cheddar)
Preheat oven to 400. Spray two pie pans or 8 inch round cake pans with nonstick spray. Thaw and drain vegetables. Mix meat, vegetables, and cheese in pie plates. Beat filling (crust) ingredients until smooth. Pour into pie pans over meat mixture. Bake 20 to 25 minutes. Let cool for 5 minutes; serve warm.
According to the original, one pie pan serves two people. We found that one was almost enough to serve our family of four. 2/3 of the second pan was left over. Leftover leftovers! Delicious. Next time I make this, I’ll add gravy because the end result was a little dry. Chuck poured a little gravy over his second helping and pronounced it good, so I’ll take that under advisement.
For the original recipe, look to Healthy Home Recipes’ web site. They have more options and ideas for this one, and the link might just lead you to something else that you like.