This delicious and comforting meal is a great way to use leftover turkey and biscuits!
Turkey Pot Pie
2014-11-19 00:17:07
Yield: approximately 6 servings
Ingredients
- 1⁄4 cup unsalted butter
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1⁄3 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1 cup whole milk
- 11⁄2 cups chopped Yukon gold potatoes
- 1 cup sliced carrot
- 1 cup sliced celery
- 3 cups chopped cooked turkey
- 1 cup frozen pearl onions
- 1 cup frozen petite green peas
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 3⁄4 teaspoons kosher salt
- 1⁄4 teaspoon ground black pepper
- 6 leftover biscuits, quartered
Instructions
- Preheat oven to 350°.
- In a large Dutch oven, melt butter over medium heat. Add chopped onion and garlic. Cook, stirring frequently, until softened, 4 to 5 minutes. Add flour to onion mixture. Cook, stirring constantly,
- 1 minute. Add broth and milk, whisking until smooth. Cook, stirring frequently, until mixture begins to thicken, approximately 5 minutes. Add potato, carrot, and celery. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, approximately 20 minutes.
- Stir in turkey, pearl onions, peas, thyme, sage, salt, and pepper. Remove from heat. Spoon mixture into an 11x8-inch baking dish. Top with biscuit pieces.
- Bake until lightly browned and bubbly, approximately 30 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
