Description
Turkey Pot Pie with Biscuits – a delicious way to use that leftover Thanksgiving turkey! So easy and the whole family will love it!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 1/2 cup russet potato, small cubes
- 3 tablespoons butter (ghee or vegan butter works)
- 1/3 cup flour (gluten-free works)
- 2 1/3 cup chicken broth (or turkey broth)
- 1 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon dried oregano leaves
- 1/8 teaspoon very fine lemon zest (I used a microplane)*
- 2 cups turkey meat, cubed or just cut into bite-sized chunks
- 16.3 oz can of refrigerated biscuits
Instructions
- Preheat oven to 350 degrees F.
- Bring large to cast iron skillet to medium-high heat. Add oil and swirl to coat. Add garlic and move around until fragrant – about 30 seconds.
- Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften.
- Add butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again.
- Grab a small whisk and slowly start adding in the broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking and adding the broth until you have a nice thick mixture – ensure the heat remains high enough for the liquid to come to a light simmer as this will help it continue to thicken if it doesn’t do so initially.
- Add salt, pepper, thyme, oregano, lemon zest and turkey. Stir to combine. Taste and adjust any seasonings to your liking.
- Open the can of biscuits and place them in a single layer on top of the turkey mixture.
- Place the whole skillet in the oven and bake, uncovered, for 30-35 minutes.
- Check to make sure the biscuits are cooked all the way through. If they aren’t, continue checking them every 5 minutes until they are done.
- Serve immediately.
Notes
- *lemon zest: you don’t want a lot of lemon zest or too much of the flavor will come through – we just want a little bit thrown in to help brighten the flavors and bring them to life more.
- Biscuits: we used Annie’s biscuits and they took about 30-35 minutes to fully bake. Your cook time might vary depending on what biscuits you use.
- Storage: leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 213
- Sugar: 2.8 g
- Sodium: 567.8 mg
- Fat: 9.1 g
- Carbohydrates: 13.1 g
- Protein: 19.2 g
- Cholesterol: 70.1 mg