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Biscuit-topped turkey pot pie: Use up those Thanksgiving turkey leftovers

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Looking for recipes for all those Thanksgiving turkey leftovers? You may be tired of the same old turkey soup and turkey sandwiches, so this recipe for biscuit-topped turkey pot pie is a delicious and different way to change things up. You will use up the Thanksgiving turkey leftovers and have an easy and inexpensive dinner.

For the biscuit topping you can buy the 8-count tube or the 10-count tube, whichever you prefer and whichever fits into your budget. Store brand biscuits work just as well as name brand in this recipe for biscuit-topped turkey pot pie.

Also try:

For more experienced cooks, a much reduced carb thickener you can swap out for the flour is agar-agar. Most larger retailers should carry it, but if you are not sure, ask about it. You may need to look at a natural food store in your area. It’s a very fine powder and you only need a very small amount to thicken anything. I always start with ½ teaspoon and go from there just a tiny pinch at a time. Any time you us agar-agar as a thickener it will not take much. It may seem expensive, but you use very little of it and it reduces not only the carbs in a recipe, but the calories.

Other things you could swap out for the flour as a thickener are cornstarch or Wondra flour. Wondra flour is made specifically to use in gravy and gravy-like sauces and it dissolves much faster and easily than all-purpose flour and you need less of it in some cases. Cornstarch also works quickly and you need less of it than all-purpose flour.

Biscuit-topped turkey pot pie recipe

Ingredients for biscuit-topped turkey pot pie:

  • 1 cup white potatoes, peeled and cut into small cubes
  • 1 cup carrots, peeled and cut into small cubes
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • ½ cup butter or margarine
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1½ cups milk
  • 4 cups cooked turkey, cut into small cubes
  • 1 cup frozen peas or mixed vegetables
  • 1 teaspoon salt
  • 1 tube of refrigerated buttermilk biscuits

Directions for biscuit-topped chicken pot pie:

  • Preheat the oven to 350*F. Prepare a 13x9-inch baking dish or 2-quart casserole dish by spraying it with nonstick cooking spray.
  • In a large saucepan, sauté the potatoes, celery, carrots and onion in butter or margarine until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add the turkey, peas and salt; heat through. Pour into a greased shallow 3-quart baking dish; set aside.
  • Place biscuits over chicken mixture. Bake the biscuit-topped pot pie, uncovered, at 350*F for 15 to 20 minutes or until biscuits are golden brown.

Yield: 6 to 8 servings

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