Turkey Pot Pie (includes Buttermilk Biscuits)

When one has lots of turkey and gravy leftovers…

(original post)

My Family’s Turkey Pot Pie

3 cups turkey, cut into large chunks but small enough to fit comfortably in a soup spoon
1 quart of turkey gravy
1 cup peas
2 cups sliced crimini mushrooms
1 leek, white and light green portions thinly sliced
2 Tbl butter
3 ribs celery
5 carrots
3 parsnips
A large onion
2 Tbl shallot and rosemary infused olive oil
4 cloves roasted garlic, minced

Note: these vegetables are what we had on hand, so please use whatever combination and quantity of vegetables you like. We agree that in our family an abundance of carrots and onions are crucial, as is the addition of peas.

In a large skillet, melt the butter and sauté the mushrooms and leeks until tender and remove to a large mixing bowl. Cut celery in half lengthwise and chop into 1″ chunks. Scrub carrots and parsnips well, halve if large and cut into 1″ chunks. Chop onion. Add olive oil and add carrots, celery and parsnip and a dash of water, cover and let steam for 5 minutes. Remove cover and add onions and sauté 5 to 10 minutes mote, or until very tender. Add to the bowl and add peas and garlic. Toss well and season with salt and pepper.

Meanwhile, heat the gravy in a saucepan and when hot add the turkey. Stir gently and combine with the vegetables, taste again for seasoning (and try not to nibble so much) and pour into a 9×13 casserole.

Biscuits:
1/4 c chopped mixed herbs (optional)
1 c AP flour
1 c cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp soda
1 stick butter (1/2 c), chopped or grated
3/4 c buttermilk

In a food processor, place all dry ingredients and pulse to combine. Add butter and pulse a few times to combine. Then pour in buttermilk and optional herbs and pulse several times. The dough will be a crumbly mass. Dump onto a floured board and form onto a rough ball with your hands. Using a pastry cutter, divide into 12 (or 24 if doubling) pieces. Gently form these pieces into balls then flatten into discs 3/4″ thick.

Place biscuits on top of warm filling and bake at 350 for 20-30 minutes or until the biscuits are golden brown on top and the stew is bubbling.

 

Note: double the recipe for the pot pie or use as is for great breakfast or supper biscuits. We did not double the recipe and wished we had!