I try to find interesting ways of repurposing our leftover turkey and a pot pie is just the ticket! Except for the buttermilk, most of the ingredients in this dish are things you tend to have on hand after a holiday meal – carrots, potatoes, peas. We’ve also discovered that the leftovers reheat well as lunch the next day, making this a winner at Casa Willceau!
For the filling:
- 1 medium onion, chopped
- 3 large carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 large Idaho potato, diced
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound mushrooms, sliced
- 3 1/2 cups low sodium chicken or turkey stock
- 1/4 cup flour
- 3 cups turkey (or chicken) meat, cut into 1/2″ pieces
- 1 cup frozen baby peas, thawed
For the biscuit crust:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated cheddar cheese
- 3/4 stick of butter, cut into 1/2-inch pieces
- 1 1/4 cups buttermilk, well shaken
- Combine the onion, carrots, celery, potato, butter, salt, and pepper in a large sauté pan over medium heat. Stir until butter melts then cover and cook, stirring occasionally for 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring for another 5 to 7 minutes.
- Sprinkle vegetables with flour, stirring constantly and cook for 2 minutes. Add stock, bring to a boil, stir and simmer about 3 minutes until slightly thickened. Add the turkey and peas, stirring to combine.
- Transfer the filling to a 9″ x 13″ baking dish, set aside.
- Preheat oven to 400º.
- To make the biscuits, sift the flour, baking powder, baking soda, salt, and pepper together in a large bowl. Add the cheese and toss to coat.
- Work the butter into the flour with your fingertips, then add the buttermilk and stir until a dough forms.
- Drop the biscuit dough onto the filling in 8 large mounds, be sure to leave spaces between biscuits. Place baking dish on a sheet tray in case of spillover. Bake until biscuits are golden brown and the filling is bubbling, 35 to 40 minutes. Let sit for 10 minutes before serving.