Impossible Turkey Pie
Yield
6 servingsPrep
20 minCook
35 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
turkey
cooked, cut up |
*
|
| 4 ½ | ounces |
mushrooms
sliced, drained |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
swiss cheese
shredded |
|
| 1 ½ | cups |
milk
|
|
| ¾ | cup |
biscuit baking mix (bisquick)
|
*
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
turkey
cooked, cut up |
*
|
| 130.1 | ml/g |
mushrooms
sliced, drained |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
swiss cheese
shredded |
|
| 355 | ml |
milk
|
|
| 177 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3 | large |
eggs
|
|
Directions
Heat oven to 400℉ (200℃).
Lightly grease a 10 inch pie plate.
Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate.
Beat remaining ingred. until smooth, in blender on high.
Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes.
Let stand 5 minutes before cutting.
Refrigerate any remaining pie.
