Impossible Turkey Pie

If you grew up in the 80s or 90s, you probably know the Bisquick “impossible pie” trick. You layer your fillings in a pie plate, pour a blended batter of Bisquick, milk, and eggs over the top, and the batter sinks to the bottom during baking to form its own crust. No rolling, no crimping, no pastry skills needed.

This version is built for leftover turkey. Cooked turkey pieces, sliced mushrooms, green onions, and shredded Swiss cheese get sprinkled into the plate first. The Bisquick batter goes on top and settles underneath as it bakes, creating a soft, quiche-like base.

The knife test is your doneness check: insert it halfway between the center and edge, and it should come out clean. Let the pie rest for five minutes after pulling it from the oven so the custard sets and slices cleanly.

Kitchen Tips

• Blending the batter on high until smooth is key; lumpy batter won’t distribute evenly or form a proper crust layer
• Use leftover roasted turkey, rotisserie chicken, or any cooked poultry you have on hand
• Pat the mushrooms dry before adding to the pie plate; excess moisture makes the filling watery
• This reheats well the next day and can be eaten cold straight from the fridge

Variations

• Swap Swiss for sharp cheddar or Gruyere for a stronger cheese flavor
• Add diced ham or cooked bacon alongside the turkey
• Stir frozen broccoli florets into the filling for a turkey-broccoli version