Turkey Pot Pie

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Turkey pot pie is a great way to transform leftover turkey into a cozy, delicious meal! The turkey and veggie filling is coated in a thick homemade gravy and topped with an easy drop biscuit top that gets golden brown and crusty as it bakes.

Prep Time20

Cook Time20

Total Time40

Yield: 6 -8 servings

Ingredients

For the filling:

3 cups cooked, chopped turkey
1 (12 oz.) bag mixed frozen veggies, thawed
½ teaspoon salt
¼ teaspoon black pepper

For the gravy:

4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups low-sodium chicken broth
½ teaspoon dried thyme
¾ teaspoon black pepper
½ teaspoon salt
3 tablespoons plain Greek yogurt (or sour cream), (I use non-fat)

For the biscuit topping:

1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons cold unsalted butter, cut in small cubes
¾ cup milk, I use skim
1 large egg, (lightly beaten)

Instructions

Preheat the oven to 400. Spray a 3 quart casserole dish with cooking spray and set aside.
Make the filling. In a medium bowl, mix together turkey, veggies, salt and pepper. Add to casserole dish.
Make the gravy. Melt butter in a small saucepan over medium-low heat. Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally.
Add chicken broth slowly and whisk to combine. Add thyme.
Bring to a simmer over medium heat, then reduce back to medium-low heat. Let mixture cook over medium-low heat for 2-3 minutes, until slightly thickened.
Add the salt and pepper and remove from heat. Add the Greek yogurt and stir to combine.
Pour gravy over turkey and veggies in casserole dish.
Make the biscuit topping. Combine flour, baking powder and salt in a medium bowl. Cut in butter chunks using a pastry cutter or two knives, until well mixed in and mixture resembles small crumbles. Stir in milk and egg until just combined.
Dollop biscuit mixture on top of turkey, vegetable and gravy mixture in casserole dish. You can either dollop it on in 6-8 mounds for separate biscuits or use your fingers or a spoon to smooth it out across the top.
Bake. Bake at 400 for 20-25 minutes, until bubbling and top is golden brown. Serve and enjoy!

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Notes

Turkey: The turkey for this recipe needs to be already cooked and chopped. The idea is to use leftover Thanksgiving turkey, so hopefully you are all set. You’ll need 3 cups.

Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. You can leave it in the fridge overnight to thaw or just thaw it under running water for a minute or so.

Gravy: This gravy is simple to make and gets the perfect consistency for using in your pot pie. However, if you have enough leftover gravy from Thanksgiving, you could substitute that as well. You’ll need about 1 ½ cups (and it should be somewhat thickened, not runny.)

Topping: If you want a different topping, you can certainly use a store-bought or homemade pie crust. But this biscuit topping is killer.

Make ahead tips: You can combine the turkey, veggies and gravy mixture in your casserole and refrigerate for up to a day. Tip: Leave the gravy a little thinner since it'll thicken as it sits. Remove from the refrigerator as you preheat the oven, make the biscuit topping, add it to the casserole and then bake it off until nice and hot. (You may need to add an extra 5 minutes to the original cook time.)

Leftovers: Leftover pot pie, once completely cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. (You want to make sure it’s cooled so there’s no heat that will get trapped and make the biscuit topping soggy.)

Reheating: You can reheat in the microwave in individual servings until warmed through. The biscuit topping will lose it’s crunchy edge, but it’s still delicious. You can also reheat in the oven or a toaster oven to regain some of that biscuit topping texture, but this takes a lot longer and risks drying out the creamy filling.

Nutrition

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