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Turkey Pot Pie
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 6 - 8
Ingredients
For the turkey filling:
  • 2 Quarts litres / 2 turkey stock
  • 2 leeks
  • 2 stocks celery
  • 4 medium carrots
  • 2 tablespoons butter
  • 1 cup kernel corn
  • 1 cup frozen peas
  • 2 leaves bay
  • 1 tablespoon dried thyme
  • 1 tablespoon parsley.
  • ½ cup flour
  • ½ cup butter
  • 1 ½ cup turkey
For the Buttermilk Biscuits:
  • 4 cups flour
  • ½ teaspoon baking soda
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 12 tablespoons frozen butter that has been grated with a cheese grater
  • 2 cups buttermilk
Instructions
To make the filling:
  1. Dice the following; 2 leeks tops removed, 2 stocks celery, 4 medium carrots
  2. Sauté above vegetables in 2 tablespoons butter until leeks translucent.
  3. Add 1 cup kernel corn and 1 cup frozen peas
  4. Add turkey broth and simmer until veggies tender with 2 bay leaves, 1 tablespoon dried thyme and parsley.
  5. In a frying pan over medium heat combine ½ cup flour and ½ cup butter and cook until a smooth texture making a blonde roux.
  6. Chop 1 and ½ cup turkey and add to the broth then thicken with the roux. Pour mixture into greased baking pans and top with buttermilk biscuit top as follows;
To make the Buttermilk Biscuits:
  1. Combine 4 cups flour, ½ teaspoon baking soda, 2 tablespoons baking powder, 2 teaspoons salt.
  2. Add 12 tablespoons frozen butter that has been grated with a cheese grater and 2 cups buttermilk mix until just combined.
  3. Roll out on floured surface and use a biscuit cutter to cut biscuits and place on top of pot pie mix.
  4. Bake at 450 F in middle rack of oven for approx. 15 minutes.
  5. Serve and enjoy!