Turkey Pot Pie
- 370 Calories
- 21g Protein
- 19g Total Fat
- 31g Carbs
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Not sure how to use up that leftover turkey from your Thanksgiving feast? Or maybe you’re looking to switch up this year's holiday spread? We've got three words for you: turkey pot pie. And, the cornbread drop biscuit topping this turkey pot pie recipe is what sets this dish apart from all your other seasonal favorites. Fire up the nostalgic taste of Thanksgiving dinner with comfort in every bite.
Recipe provided by Kitchen McCabe
Pot Pie Filling:
- 4 tablespoons salted butter
- 3 carrots, peeled and diced
- 1 onion, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup all-purpose flour
- 2 cups turkey or chicken broth
- 1⁄3 cup frozen peas
- 1 tablespoon heavy cream
- 1 cup shredded turkey
Drop Biscuit Topping:
- 1 cup Kodiak Homestead Style Cornbread Mix
- 3 tablespoons salted butter, cold, cut into cubes
- 1⁄2 cup buttermilk
- Melt the butter in a Dutch oven over medium high heat. Add the carrots, onion, and celery, and sauté for 4-5 minutes, until the onion is translucent. Add the rosemary, salt, pepper, and sauté for another minute.
- Add the flour to the mixture and stir until fully combined. Let cook for another 30 seconds, stirring constantly.
- Add the turkey or chicken broth to the mixture. Bring back to a boil, whisking occasionally. The liquid should be thickened and smooth.
- Add the peas and cream and cook for another 2 minutes.
- Turn off the heat and gently stir in the Turkey.
- Preheat the oven to 350° F.
- Spoon the pot pie filling into an 8-inch round high sided skillet or baking dish. Set aside.
- Place the cornbread mix in a mixing bowl. Add the cubed butter and cut in with a pastry cutter until the butter resembles small peas. Stir in the buttermilk with a spoon until the ingredients come together to form a sticky dough.
- Place spoonful’s of the biscuit dough over the top of the pot pie filling, spacing evenly.
- Bake in the preheated oven for 25 to 30 minutes, or until the filling is bubbling and the biscuits are golden brown on top.