A turkey sandwich is always welcome but they can get old really fast after several days. Cue this easy to make pie that’s a really unique, tasty way to use up the last of that left-over holiday turkey and the leftover veggies from the vegetable appetizer tray.
Looking for something easy and delicious to cook up with some of that leftover turkey from Thanksgiving? Let’s be honest, after all the prepping and cooking that goes into planning a Thanksgiving feast, when it’s all over, the last thing anyone wants to do is spend hours and hours in the kitchen cooking an elaborate meal again. Especially the day after, I’m lucky if I have the get up and go to shower and change out of my jammies…LOL!
Preheat oven to 400°F.
Grease a pie pan with butter or non-stick cooking spray. Set aside.
TIP: Be sure to use a deep dish 9 inch pie pan to hold all the filling.
In a large bowl combine the shredded turkey, the sliced mushrooms, half of the sliced green onions, the diced red and green bell pepper, and shredded cheddar and mozzarella cheeses.
Place this mixture in prepared pie pan.
In a medium mixing bowl whisk together milk and eggs.
Add Bisquick, garlic powder, onion powder, salt and pepper.
Whisk until all the lumps are gone.
Pour mixture over the filling ingredients in the pie pan.
Top pie with freshly grated Parmesan cheese.
Bake for 45 minutes or until the center of the pie is set and no longer jiggles when you shake the pie pan back and forth.
TIP: Place pie on a cookie sheet so if any of the filling bubbles up and over the rim of the pie pan it won’t end up making a mess in the bottom of your oven.
Remove pie from the oven and allow pie to cool to room temperature before cutting into it.
Serve at room temperature topped with reserved sliced green onions and a crisp green salad on the side to round out this easy, tasty meal.
A savory pie with cheese and veggies. The best description for this pie is a cross between an omelette and a crustless quiche. The Bisquick ensures the center of the pie sets up nicely as it cools and the bottom is almost like a pie crust without any of the effort of actually making a pie crust. Gotta love the simplicity of this tasty recipe. Serve with a crisp green salad to round out this tasty, easy to make meal.
Turkey Pie
Equipment
- deep dish 9 inch pie pan
Ingredients
- 2½ cups cooked turkey meat, diced or shredded
- 8 oz sliced mushrooms
- ½ cup sliced green onions, green and white parts separated
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 2 cups milk
- 2 cups Bisquick
- 4 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- ½ cup Parmesan cheese, freshly grated
Instructions
- Preheat oven to 400°F.
- Grease a pie pan with butter or non-stick cooking spray. Set aside.
- In a large bowl combine shredded/diced turkey, sliced mushrooms, white part of the green onions, diced red and green bell pepper, and shredded Cheddar and Mozzarella cheeses.
- Place this mixture in prepared pie pan.
- In a medium mixing bowl whisk together milk, eggs, garlic powder, onion powder, salt and pepper.
- Add Bisquick and whisk until all the lumps are gone.
- Pour mixture over the filling ingredients in the pie pan.
- Bake for 45-50 minutes or until the center of the pie is set and no longer jiggles when you shake the pie pan back and forth.
- Remove from oven and allow pie to cool to room temperature before cutting into it.
- Serve topped with the green part of the green onions and a crisp green salad to round out the meal.
Did You Make This?
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Deuteronomy 6:4-5
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