Had enough turkey yet? Not me. I’m always looking for ways to reinvent my Thanksgiving leftovers. Although, I am nearing the end of my supply. Luckily, I had enough to whip up a turkey pot pie. Just the right supper for a cold and dreary day.
I made this pot pie with a biscuit crust because I did not feel like rolling out pie dough, but if you feel more energetic than me, here’s my recipe for pie crust.
I cooked the filling in a cast-iron skillet, topped with biscuit dough and baked it in the oven in the same pan. You can easily transfer the filling to a baking dish before topping with biscuit dough, or us a deep-dish pie pan and put pastry crust underneath and on top of filling.
Turkey Pot Pie with Cheesy Biscuit Crust
Serves 4 to 6
3 Tbsp butter
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 clove garlic, minced
3 Tbsp flour
2 cups chicken or turkey stock
1 potato, diced
2 cups shredded turkey
1/2 cup peas and/or other leftover vegetables (be sure to dice, if needed)
1 Tbsp dried parsley
salt and pepper, to taste
Melt butter in saucepan and cook onion until tender.