Thanksgiving gives us plenty of leftover turkey. Kent loves pot pies. He also loves biscuits. I threw this together last weekend. Personally, I would prefer chicken. However, I had lots of leftover turkey and that is what I used this time around.
Turkey Biscuit Pot Pie
1 carrot, chopped
1 potato, diced
1 cup peas (frozen)
1 cup mixed vegetables (frozen)
4 Tablespoons butter
1 medium onion, chopped
2 cups chicken broth
2 tablespoons chopped fresh herbs (I used a combination of rosemary, thyme, parsley and sage)
2 cups of turkey, cut into bite size pieces (or chicken)
1 refrigerated pie crust (I used Pillsbury. You can make your own too. Sometimes I just need fast!)
2 1/4 cup Bisquick (yup, fast…remember)
2/3 cup milk
1. Heat oven to 450 degrees. In 9 inch pie plate place the pie crust. Poke holes all around the pie crust, bottom and sides, with a fork. Prebake in oven at 450 degrees for 5-10 minutes. Take out to cool. Lower oven to 400 degrees.
2. Meanwhile, in a 3 quart saucepan, melt butter over medium heat. Add onion, cook until softened. Beat in flour with wire whisk. Gradually beat in broth and fresh herbs. Reduce heat to medium low, cook about 5 minutes, stirring occasionally, until sauce thickens. Stir in vegetables and turkey into sauce. Spoon mixture into pie crust.
3. Place biscuits on top of mixture. Bake at 400 degrees for 25-30 minutes or until biscuits are golden brown.
This is simple and delicious, anytime of year!