Turkey Pot Pie

I used a couple of different recipes to get ideas on the turkey pot pie I made. I used two cups of cut up turkey that I boiled off the bones of the turkey carcass from our Christmas Eve dinner, frozen peas, fresh carrots, celery and onion and few spices along with my freshly made broth (see my earlier post). I pour all this into a 9x13 pan and topped with biscuit dough. You could easily substitute out any of these vegetables for others.

Pot Pie Sauce/Filling

A couple tablespoons oil
2 cups cut up carrot
1 cup sliced celery
1 cup frozen peas
1 large onion chopped
6 tbs. butter
6 tbs. flour
2 cups fresh turkey broth
1 cup milk
2 tbs. dried parsely
1 tsp. dried oregano
2 cups cut up leftover turkey
salt and pepper to taste

Heat oven to 450. Heat the oil in a large skillet on medium high heat. Cook the onion until tender. Add carrots, celery and peas and a little of the broth. Cover, lower setting to medium and steam for about five minutes. In a large saucepan, melt butter. Whisk in flour. Slowly add the remaining broth, whisking the whole time to prevent any lumps. Bring to a light boil for about 5 minutes while the sauce thickens. Slowly add the milk, whisking the whole time. Add the parsely, oregano and salt and pepper to taste. Boil for a few minutes whisking the whole time. Pour in the vegetables and turkey. Turn stove to low and let this sit while you make your pie pastry or biscuit topping.

I used biscuit dough for our topping, but you could also make a pie pastry.

Here is the biscuit recipe I use:

Biscuits

1/2 cup shortening
2 cups whole wheat flour
3 tsp. baking powder
1 tbs. sugar
1 tsp. salt
1 cup milk

Whisk together the flour, baking powder, sugar and salt. Cut in the shortening using a pastry blender or forks. Stir in the milk just until moist.

Pour the vegetable/turkey mixture in a 9x13 pan. Drop biscuit dough across the top. Bake in 450 oven for about 10-12 minutes or until the biscuits are light brown.