I hope everyone had a wonderful Thanksgiving!
If you hosted the holiday like we did, you definitely have leftovers. Don’t get me wrong – Thanksgiving leftovers are definitely a joy – but sometimes leftover turkey can get dry and boring. This version of turkey pot pie keeps the meat juicy, and the addition of roasted veggies packs some flavor and heartiness.
TURKEY POT PIE CASSEROLE
WHAT YOU NEED:
1 1/2 lbs of cooked turkey, shredded
3 carrots, peeled and chopped
1 large vidalia onion, sliced
1 package (8 oz.) of sliced white mushrooms
2 cups of Bisquick baking mix
1 cup of milk
2 packets (.87 oz. each) of Brown Gravy dry mix
2 cups of cold water
1 Tbsp. of dried parsley
salt & pepper (to taste)
2 Tbsp. of canola oil
WHAT TO DO:
- Preheat oven to 400 degrees F.
- In a baking pan, combine the onion, carrots, mushrooms, canola oil, 1/2 Tbsp. of parsley, salt, and pepper. Stir to coat, and roast until veggies are tender and caramelization occurs.
- In the meantime, over medium heat on the stove, prepare the 2 gravy packets with cold water according to the package directions.
- In a large bowl, combine the turkey with the roasted veggies and gravy.
- Grease a 9″x13″ glass baking dish, and smooth the turkey and veggie mixture into the pan.
- In a medium-sized bowl, whisk the Bisquick, milk, eggs, and remaining 1/2 Tbsp. of parsley together. Pour over the turkey mixture.
- Bake in the oven until the Bisquick top is golden brown and casserole is bubbling, around 35-40 minutes.
- Let rest for around 5 minutes before slicing and eating.