Turkey Pot Pie with Savory Herb Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 tbsp butter
- • One medium onion, chopped
- • Two shallots, chopped
- • 1/4 cup dry white wine
- • 2 cups mixed vegetables
- • 3 cups of roasted turkey, chopped
- • 1/4 cup all-purpose flour
- • 3 cups chicken or turkey stock, plus more as needed
- • Fresh chopped thyme, oregano, and parsley, to taste
- • 12 Savory Herb Buttermilk Biscuits, frozen
It's the age old question: what should I use all of these Thanksgiving leftovers for?
After a lifetime of making delicious food for one meal and reflecting on all of your gratitude throughout the year, it's safe to say that I don't know anyone who doesn't end Thanksgiving without leftovers packed and stacked in the fridge. And every year, I love coming up with different ways to use up all of that food, because, as much as I love a classic Thanksgiving-leftover sandwich, there are only so many that I can eat.
My answer to the question posed is this cozy, warm, and rich Turkey Pot Pie topped with our Savory Herb Buttermilk Biscuits. This recipe is homey - one of the ultimate comfort foods, if I do say so myself.
And as a one pot meal, the cleanup is minimal and the preparation is so easy! Great for the weekend following turkey day when you are over the hours in the kitchen and need something deliciously simple to whip up.
Instructions
- In an over safe skillet, melt the butter and sauté the onion and shallots together over medium high heat until translucent.
- Once onions and shallots are cooked, add the white wine while stirring to deglaze the pan. With your wooden spoon, scrape the bottom of the pan to get all of those flavorful bits!
- Add your choice of mixed vegetables to the pan along with the chopped roasted turkey. Mix everything together until evenly combined.
- Sprinkle the flour over the filling and gradually add the turkey or chicken stock to create the thickened roux for the filling. Continue to stir and add stock to the filling until you have used up all of it.
- Use your spoon to evenly distribute the filling across the skillet. Place frozen biscuits on top to create a crust. (My pan used nine around the outer edge and three to fill the middle of the circle!)
- Transfer the entire skillet into a 350º oven and bake for 30 minutes.
- Before serving, melt the Savory Herb butter packets and brush the melted butter on top of each biscuit. Enjoy!
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Savory Herb Buttermilk Biscuits
