Lunch: Leftover Turkey Pot Pie with Cheddar Biscuit Crust

Make the most of Thanksgiving leftovers with a recipe for turkey pot pie topped with a quick and easy cheddar biscuit crust.

Ingredients

1 medium onion, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 Tablespoons unsalted butter
1/2 lb. mushrooms, trimmed and quartered
3 1/2 cups low sodium turkey or chicken stock
1/4 cup all-purpose flour
4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed

Instructions

Combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a wide, shallow (3- to 4-quart) pot set over medium heat. Stir until butter melts then cover and cook, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes. Stir in the stock, scraping up any brown bits, and bring it to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and additional salt and pepper to taste.
Transfer the filling to a 13-by-9-inch baking dish. (See Kelly's Notes.)

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