My GO-TO recipe to use up leftover Thanksgiving Day turkey: I've been making this pot pie since 1996 and although I've tried others through the years, I always come back to this one.
Turkey Pot Pie
1 10 oz. package mixed carrots and pea's (or assorted veggies)
1/4 c butter
5 T flour
1/2 t salt
1/4 t poultry seasoning or sage
1/8 t pepper
2 c chicken or turkey stock (or use 2 cups water and 2-3 bouillon cubes)
1 c milk
3 c leftover cooked and diced chicken or turkey
1/3 c chopped onion or 4 green onions, chopped and cooked tender in a bit of water
1 c cooked and diced potatoes (or use canned or dice and cook them with the onions)
Prepare the peas and carrots (or mixed veggies). I like to cook them in the microwave while I prepare the rest. Melt butter in saucepan. Blend in flour, salt, poultry seasoning or sage, and pepper. Gradually add stock and milk. Cook and stir over medium heat until thick and smooth. Add vegetables, turkey and cooked onions and potatoes. Pour into a greased shallow baking dish. Make a biscuit topping and top the vegetable mixture. Bake at 425 degree's for 25 minutes until the top is golden brown. About 6 servings.
1 1/3 c flour
1 1/2 t baking powder
1/2 t salt
2 T butter
3 T shortening (or you can use all butter)
Add 1/2 c milk or cream (scant) and stir with a wooden spoon until a dough forms. If it's too wet and sticky add one or two more tablespoons of flour. Pat down on a lightly floured surface and roll out to the shape of your baking dish. If you prefer you can cut into wedges or squares and simply top the vegetable mixture that way too. (Up to you!).
|Before adding the biscuit topping|
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