Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
We've all had those pathetic potpies — the ones with fake chunks of chicken and flimsy vegetables. Those are the pies that give the whole delicious dish a bad rap. We decided to give a little love back to this traditional comfort food with these unique turkey and veggie potpie recipes.
These potpies make it easy to enjoy a homemade meal in a jiffy. Using Green Giant® frozen vegetables and carved turkey or chicken, you can turn simple ingredients into something your whole family will love.
Preheat your oven to 350 degrees F. Lightly grease 6 ramekins with nonstick cooking spray. In a large bowl, mix together the vegetables, turkey, cream of mushroom soup, salt and pepper. Scoop the mixture evenly into the ramekins, filling each about 3/4 of the way full.
In another bowl, mix together the biscuit mix, eggs and light cream. The mixture will be slightly lumpy. Scoop the mixture evenly over each ramekin so the biscuit mix covers the vegetable-and-meat filling.
Place the ramekins in a deep baking dish and bake for 30 to 35 minutes or until the topping is golden brown.
Preheat your oven to 400 degrees F. Grease a medium-size casserole dish with nonstick cooking spray. In a large bowl, mix the vegetable steamers, green beans, turkey, cream of mushroom soup, stuffing, salt and pepper. Stir to combine.
Pour the mixture into the casserole dish. Cover it with the pie crust and cut off the large scraps hanging over the sides.
Using a leaf cookie cutter, stamp out leaf shapes. Place the leaf shapes in the middle of the crust.