Turkey Pot Pie

Filling

1 ½ cups cubed cooked turkey or chicken

2 cups frozen peas and carrots (we used a mixed veggie bag)

1 medium onion, chopped (1/2 cup)

1 jar (12 oz) turkey gravy

Crust

2/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)

2/3 cup hot water

1 ½ cups Original Bisquick® mix

1/3 cup milk

1 tablespoon freeze-dried chives (we didn't use these)

Turn your oven on to 375 degrees F. 

In a saucepan combine turkey, vegetables, onion and gravy to boiling on medium heat for 1 minute (I was a little confused because the gravy doesn't make for a lot of liquid in the pot but just do what it says). Stir constantly or it'll burn. Keep warm.

In a bowl, stir dry potatoes and hot water, let water absorb and then stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix, gently roll the dough to coat it. Knead it 10 times. Pat into a rectangle the size of the pan you'll be using (ours was a 9x9, the recipe says 11x7 but we didn't have a pan that size).

Pour turkey mix into pan or baking dish, carefully place dough rectangle on top of mixture. Bake 30-35 minutes or until crust is golden brown.