A great way to use up leftover turkey or chicken. If you have homemade stock, this is an ideal use for it. Dark and white meat work just fine for this recipe and add great flavor to the dish.  The recipe for the biscuits is from Ina Garden, although I added a bit of crumbled bacon.  I love that you can make the biscuits with the help of the mixer as it speeds up the preparation of this ultimate comfort food!

Serves 6

Ingredients:

for biscuits:

  • 1 tablespoon baking powder
  • 2 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp Cheddar, finely grated preferably
  • 1 egg, beaten with 1 tablespoon water or milk
  • 3 pieces crumbled thick cut bacon

for turkey pot pie:

  • 2 medium leeks, finely chopped
  • 3 cloves minced garlic
  • 2 medium carrots’ diced
  • 1 celery stalk’ chopped
  • 1 can black beans, drained
  • 11/2 cups fresh or frozen corn kernels
  • 2 cups leftover turkey meat in small bite size pieces ( substitute chicken)
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 – 21/2 cups turkey stock ( substitute good quality chicken stock)
  • Kosher salt and pepper to taste
  • 2 teaspoons Bell’s seasoning (or favorite poultry seasoning)
  • 1/4 cup chopped fresh sage and parsley
  • chopped chives, for garnish

Directions:

for turkey pot pie: In a heavy bottom skillet on medium heat, melt butter and add leeks, carrots, celery and garlic.  Sauté for several minutes until tender and vegetables are wilted and fragrant.  Season with a bit of salt and pepper, add black beans and corn and sauté for another minute or so.  Next add flour, until absorbed and vegetables begin to brown (about 1 minute).  Heat stock and slowly add 2 cups of stock to vegetables, stirring as you pour until mixture comes to a boil and sauce thickens. ( You can add extra half cup of stock to adjust thickness of sauce as needed).  Add in turkey, chopped herbs and seasonings and stir to combine.  Remove from heat and set aside.  

for biscuits:  Preheat the oven to 425 degrees F.  Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.  Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the cheddar and bacon together and stir into bowl until evenly distributed. Mix only until roughly combined.  Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches or 10 inch circle. With a biscuit cutter or using your hands, shape biscuits into about 6 equal portions. 

assemble pot pie:  Place the turkey mixture in an oven proof casserole pan (about 10″ x 7).  Transfer biscuits to pot pie spacing them evenly across the top of turkey mixture. Brush the tops of biscuits with the egg wash, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.  Sprinkle with chopped chives just before serving and enjoy!