2-cans (10-3/4 oz each) condensed cream of chicken and mushroom soup
1-can (10-1/2 oz) condensed chicken broth
4 cups cut-up cooked turkey
1 bag (12oz) frozen mixed vegetables
2 cups Bisquick Quick mix
½ poultry seasoning
1-1/2 cups fat free milk
Total Time: 20 minutes
Heat oven to 375* (350* for glass pan).
1. In 4-quart saucepan,
heat soup, broth, turkey and vegetables to boiling, stirring constantly.
Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
In medium bowl,
stir remaining ingredients until blended.
Pour evenly over soup mixture (crust will rise during baking).
2. In medium bowl,
stir remaining ingredients until blended.
Pour evenly over soup mixture (crust will rise during baking).
3. Bake about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Heat oven to 400*F (375*F for glass pan).
Boil and stir soup mixture 3 minutes. Bake 35 to 40 minutes.
Easy Turkey Pot Pie
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