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.
1
Mini turkey potpies
Serves about 4
Ingredients:
- 1 cup shredded turkey
- 1-1/4 cups Green Giant® Mixed Vegetables
- 1/4 cup chopped mushrooms
- 1 (12 ounce) can cream of mushroom soup
- 1 cup biscuit mix
- 2 eggs
- 3/4 cup light cream
- Dash of pepper and salt
Directions:
- 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.
2
Vegetarian potpie mini-muffins
Yields about 12 mini-muffins
Ingredients:
- 1 tablespoon butter
- 1 medium onion, chopped
- 1/3 cup chopped mushrooms
- 1 cup Green Giant® Simply Steam® Broccoli and Carrots
- 1 cup shredded mozzarella cheese
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 1/2 cup biscuit mix
- 1/2 cup milk
- 2 eggs
Directions:
- Preheat your oven to 375 degrees F. Grease a mini-muffin tin with nonstick cooking spray and set it aside.
- Heat the butter in a skillet over medium heat. Add the onions, mushrooms and frozen veggies. Cook until soft, for about 6 minutes.
- In another bowl, mix together the biscuit mix, eggs and milk. Stir in the mozzarella.
- Fill the muffin cavities about 3/4 of the way full. Bake for 16 to 18 minutes or until golden brown.
3
Creamy “Thanksgiving” potpie
Serves about 6
Ingredients:
- 1 cup Green Giant® Steamers Mixed Vegetables
- 2/3 cup Green Giant® Steamers Cut Green Beans
- 1 cup chopped turkey
- 1 (10-3/4 ounce) can cream of mushroom soup
- 1 cup prepared stuffing
- 1 pie crust
- Salt and pepper to taste
Directions:
- 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.
- Bake for about 40 minutes or until golden brown.
More comfort food
Pumpkin brown butter macaroni and cheese
Creamy sweet potato and pork belly mac ‘n’ cheese
Hearty vegetable and fresh herb dumplings
Leave a Comment