Turkey Pot Pie

So I don't really love turkey on the big day and with all the other Thanksgiving side dish options {and sweet endings}, turkey is easily bumped on my plate to make room for something else.  I really don't care for turkey leftovers either.  For the record, my mom makes delicious turkeys all flavorful and moist, but she makes fabulous side dishes that make it impossible for a bird to compete.  I got all crazy and made a turkey this week just to try out some new recipes.  If you have leftover turkey and turkey broth or gravy after your Thanksgiving feast, this is a tasty way to enjoy them!  You can easily make the pot pie filling a day or so ahead and even freeze the filling for another week (**omit potatoes** if freezing as they will crumble once frozen).  If you prefer, use your favorite canned buttermilk biscuits on top instead.

Turkey Pot Pie with Biscuit Topping
recipe by Stella B's Kitchen
printer friendly version

For the pot pie:
2-3 potatoes, peel and cube to make 1-1/2 cups
1 Tbsp butter plus 1 tsp cooking oil
2 cloves garlic, minced
1/2 small onion, 1/4-1/3 cup chopped fine
1 stalk celery, chopped fine
3/4-1 cup sliced carrots, about 3
2 sliced mushrooms, about 1/2 cup
1/2 cup frozen peas
1/2 cup frozen or canned corn
1-1 1/2 cups turkey, cut into smaller pieces

3 Tbsp flour
3 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
2 cups leftover turkey broth (or canned chicken broth)
2 Tbsp cream
2 Tbsp shredded cheddar cheese, approximately

For the buttermilk biscuit topping:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp sugar
1/4 cup butter, cold, cubed
3/4 cup buttermilk

Cook potato cubes until barely tender when pierced with a fork.  This will prevent them from falling apart later on.  Drain, rinse and set aside in a large bowl.  In a saucepan, melt butter with oil.  Saute onion, celery and carrots until softened.  Add garlic and mushrooms, cooking for two more minutes.  Gently stir in peas, corn and turkey.  Place turkey-vegetable mixture in the bowl with the potatoes.  To make the gravy, melt remaining 3 Tbsp butter with 3 Tbsp flour, salt, and pepper.  Cook for several minutes over medium until flour begins to lightly  brown.  Remove from heat while gradually adding cream, then turkey broth, whisking to smooth out any lumps between additions.  Bring back to a simmer and stir in cheese.  Pour over turkey-vegetable mixture and gently stir to keep potatoes from breaking up.  

Pour into an 8x8 inch casserole.  For the biscuit topping, whisk together dry ingredients and cut in the butter until combined.  Stir in buttermilk until just mixed.  Drop dollops of biscuit mix on top of pot pie.  Bake uncovered at 400 degrees for about 25 minutes, or until bubbly all over and biscuits are browned.      

Looking for more turkey and chicken dinner ideas for your leftovers?  Try these:

Chicken {or Turkey} Pot Pie ~ the original

Chicken {or Turkey} and Dumplings

Chicken {or Turkey} Gravy and Biscuits

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