When Thanksgiving is over, the full bellies are short lived around here. Without fail the family stands staring into the open fridge looking about as confused as a fart in a fan factory!
Even though every inch of fridge space is crammed full of Thanksgiving leftovers, they still ask "What do we have to eat?" Seriously! Did they get so full their eyes are clogged with turkey gravy and they can't see straight?
If you are like me you are always on the lookout for creatively easy ways to use up those leftovers. Enter my Leftover Turkey Pot Pie Recipe!
My Leftover Turkey Pot Pie can incorporate just about anything you want to use up to create a new and exciting meal the family will gobble up faster than a hot knife goes through butter!
I used leftover carrots and peas for the vegetables in my Leftover Turkey Pot Pie, but just about any leftover vegetable will do. Feel free to toss in what you have on hand.
After making the Leftover Turkey Pot Pie you'll have a happy family once again and a clean fridge! Just one more reason to give thanks!
Leftover Turkey Pot Pie
- 2 cups leftover turkey, cut into bite sized pieces
- 1 cup leftover carrots or baby carrots
- 1 cup leftover peas
- 1/2 cup chopped celery
- 1/3 cup unsalted butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 2 teaspoons chicken base (I use Better than Bouillon)
- 1 3/4 cups water
- 2/3 cup milk
- allrecipes.com biscuits
- Preheat the oven to 425°F. and have your pie dish ready to go. I use a 10" pie dish that is 2" deep. Be sure to use at least that size. Anything smaller and the filling won't all fit.
- Melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup peas. Cook until veggies are tender. Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed. Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Simmer until thickened, whisking to break up any lumps. Add turkey to the veggie mixture. Don't be afraid to toss the skin in there too! It adds great flavor!
- Pour the thickened turkey and veggies into your baking dish.
- Prepare the biscuit dough as directed on allrecipes.com. I recommend reducing the amount of milk to 3/4 cup in the biscuit recipe. If the dough seems dry you can add in more milk a little at a time. Once you have a nice dough, pull some dough off and form it into a ball of sorts and set on your pot pie mixture. Space them around the top of your pie evenly. Depending on the size of your dish they might not cover the entire pie. It's okay. These biscuits plump up quite a bit.
- I like to put my dish on a foil lined baking sheet just in case it bubbles over and makes a mess. Bake your Turkey Pot Pie in the oven until the biscuits are a beautiful golden brown. This was about 30 minutes for me.
- Don't be afraid to leave these in a little longer if needed. Nobody likes uncooked biscuit dough even if the biscuits are super tasty! I always lift up the biggest biscuit just to make sure it is cooked all the way through before I take them out of the oven. Once the biscuits are cooked through, remove from oven and let rest for 10 to 15 minutes. Serve and enjoy!
Prep Time: 15 mins.
Total time: 65 mins.
Tags: Leftovers, Turkey, Pot Pie, Thanksgiving, Recipe, Leftover Turkey, Leftover Vegetables, Biscuits, Main, Vegetables
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