A comforting and hearty pot pie filled with turkey and vegetables, topped with a golden crust.
Preheat your oven to 375°F.
Preheating ensures even cooking and a golden crust.
In a mixing bowl, combine the condensed chicken soup, chicken broth, cooked turkey, and mixed vegetables. Stir until well blended.
Ensure the filling is evenly mixed for consistent flavor.
Pour the filling mixture into a baking dish, spreading it evenly.
Use a spatula to level the filling for an even crust.
In another bowl, mix the baking mix, milk, and egg until smooth.
Avoid overmixing to keep the crust tender.
Pour the crust mixture over the filling in the baking dish, spreading it gently to cover.
Spread the crust evenly for a uniform bake.
Bake in the preheated oven for 30 minutes or until the crust is golden brown.
Check the crust for doneness by its golden color.
Let the pot pie cool for 5 minutes before serving.
Cooling allows the filling to set for easier serving.
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