Turkey Pot Pie
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
The perfect dish to make with Thanksgiving or Christmas leftovers. Ideally, make it as individual portions to stretch the dish a bit. Simply wonderful.
  • 1 Tablespoon oil
  • 1 onion; chopped
  • 5 Tablespoons butter
  • 5 Tablespoons flour
  • 3 1/2 Cups chicken stock
  • salt, to taste
  • freshly-ground black pepper to taste
  • 1 teaspoon fresh thyme, marjoram or tarragon (or 1/2 teaspoon dried thyme, marjoram)
  • 1 1/4 Cups diced carrots; see * Note
  • 5 Cups cubed cooked turkey (or chicken)
  • 1 1/4 Cups frozen peas; see * Note
!Biscuit Topping:
  • 1 3/4 Cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 Cup shortening
  • 1 Cup milk; plus
  • 1 teaspoon milk; divided
  • 3 Tablespoons freshly-snipped chives
  • 2 Tablespoons sea salt (optional)
  • 1/4 Cup shredded cheese (Cheddar, Jack, Swiss - optional)
  1. For the Filling: Heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Add the butter and melt. Add the flour and cook, stirring constantly, 3 minutes. Add the stock, stirring constantly. If there are any lumps, you can use a whisk to help blend everything together.
  2. Raise the heat to high and bring to a boil. Reduce the heat to a simmer. Season to taste with salt and pepper, then add the thyme and cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Add the carrots and cook another 5 minutes. Add the turkey and peas.
  3. Portion the mixture into individual heatproof bowls and place each on a baking tray.
  4. Heat through, then remove from the heat and keep warm.
  5. For the Biscuit Topping: Heat the oven to 425 degrees. Whisk together the flour, baking powder and salt in a medium mixing bowl. Cut in the shortening until the pieces are no larger than small peas. Make a well in the dry ingredients and pour in 1 cup of the milk and the chives. Stir with a fork until the ingredients are incorporated.
  6. Pour the filling into a large, flat baking dish. Tear off the Biscuit Topping in roughly handful-sized pieces, and spread them over the meat and vegetables. Brush the remaining tablespoon of milk over the biscuit dough. Optionally, you may sprinkle the top with a bit of sea salt and shredded cheese.
  7. Bake the pot pie until the biscuit topping is browned on top and fully cooked, 20 to 30 minutes.
Calories: 578 Fat: 29 g Fiber: 3.16 g Protein: 35 g Cholesterol: 92 mg
* You can substitute other vegetables, such as corn, zucchini or any leftover from the turkey dinner. Frozen vegetables need only heating, while raw vegetables will need a few extra minutes to cook.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/turkey-pot-pie/4023/