Prep Time 25min Cook Time 1h5min
This simple pot pie makes quick (and delicious) work of all those turkey leftovers. The cheesy biscuit crust is perfect for sopping up all the flavorful sauce. Using frozen peas and pearl onions saves preparation time and I always try to keep some on hand. Try this dish with leftover chicken too.
by Alison Needham
What you'll need
- 4 tablespoons butter
- 1 cup chopped onion
- 4 celery stalks, sliced
- 4 carrots, peeled and cut into 2-inch chunks
- 1/4 cup flour
- 1/4 cup dry white wine
- 3 cups turkey stock, or chicken stock
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 4 cups cooked turkey or chicken, cut into bite sized cubes
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 2 cups all-purpose flour (for biscuits)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (for biscuits)
- 1/2 teaspoon black pepper (for biscuits)
- 1 cup extra-sharp cheddar cheese, coarsely grated
- 1/4 cup grated parmesan cheese
- 3/4 stick cold unsalted butter, cut into small pieces
- 1 1/4 cup well-shaken buttermilk
How to make it
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium low heat. Add onions, celery and carrots and cook until they are softened and onions are translucent, about 10 minutes. Sprinkle with flour and cook for 2 minutes more. Raise heat to high, add wine, and stir to combine. When it comes to a simmer, add turkey stock, thyme, sage, salt and pepper. Simmer for 5 minutes or until thickened. Add turkey, peas and onions and simmer until heated.
- Meanwhile, make biscuit batter. Mix dry ingredients and cheese together in a large bowl. Blend in butter with a pastry cutter of your fingertips, until coarse crumbs form. Stir in buttermilk with a fork.
- Pour turkey mixture into a 3 quart casserole dish. Dollop with biscuit mixture, leaving a little space between biscuits. Bake for 35-40 minutes or until golden brown and bubbling
