Turkey pot pie casserole

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.



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 eggs

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



  1. Preheat oven to 400 degrees F.
  2. 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. 
  3. In the meantime, over medium heat on the stove, prepare the 2 gravy packets with cold water according to the package directions.
  4. In a large bowl, combine the turkey with the roasted veggies and gravy.
  5. Grease a 9″x13″ glass baking dish, and smooth the turkey and veggie mixture into the pan.
  6. In a medium-sized bowl, whisk the Bisquick, milk, eggs, and remaining 1/2 Tbsp. of parsley together. Pour over the turkey mixture.
  7. Bake in the oven until the Bisquick top is golden brown and casserole is bubbling, around 35-40 minutes.
  8. Let rest for around 5 minutes before slicing and eating.
    turkey pot pie casserole



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