November 29, 2013

Use up that leftover turkey! Turkey Pot Pie

You can see how flaky and tender the biscuit crust is!

A recipe I started making in 1996 and haven't found we like better yet to date.  A great way to use up leftover turkey from Thanksgiving!  I will make this and then freeze the rest of the leftover turkey to make something in about 2 weeks.  We aren't big turkey fans so too much turkey within a week or two is just too much!  This recipe however is 'gobbled' up immediately.  (Sorry, couldn't resist). 

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 boullion 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 pea's 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.

Biscuit Topping;

1 1/3 c flour
1 1/2 t baking powder
1/2 t salt

Cut in
2 T butter
3 T shortening

Add 1/2 c milk (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!).

The hot vegetable mixture
before the biscuit topping is put on

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