About a month from the holidays, some of our kitchen-oriented readers may already miss the turkey. On the other hand, turkey is usually so badly prepared that some may not want to think about it until next Thanksgiving. No matter. Tonight's recipe is best made with turkey, but chicken will work just as well. And men who hunt can also substitute pheasant, duck, or goose. Just be sure to use the white meat.
1 c. cubed, cooked turkey meat.
1 can of condensed cream of mushroom soup
1 12-oz. pkg. of mixed frozen vegetables (with peas and carrots especially)
1/2 c. evaporated milk
1 c. Bisquick + 1/2 c. evaporated milk
Very simple dish: mix the meat, soup, vegetables and milk in a bowl gently and turn into a deep-dish 9" pie-plate. Then mix the Bisquick with the remaining milk to make a batter and pour this over the top. Bake at 400 degrees about 20 minutes (or until topping is brown).
Aside from the convenience ingredients, this is basically how pot-pies were originally made. Who actually invented them is unknown, but it is known that they were invented in Britain and brought to America by the early settlers. Once the settlers introduced metal bakeware among them, pot-pies became a favorite of the Indians too. In fact, an American Indian variation of this recipe can be made by substituting frozen corn and green beans for peas and carrots, and add a chopped bell pepper.
Today, unfortunately, pot pies are sold in supermarkets in tiny packages at giant prices. And with the worst cuts of meat and lowest-quality vegetables. Usually, they are frozen solid to the point where 60 minutes in a hot oven barely thaws them out. By then, any healthy man could eat at least two, or maybe three of them given their small size.
This is one reason why single men should cook at home (or marry a girl who can). Decent pot-pies are almost impossible to get unless you make them yourself. And they are much less expensive as well when home-made.