Turkey Day Leftovers: Turkey Pot Pie
By: Leah Rodrigues
Published: November 20, 2012

After you have enjoyed several plates of Thanksgiving leftovers, turn that leftover turkey into a completely new dish.  Turkey pot pie is a delicious and convenient way to transform leftovers into something absolutely scrumptious.  This recipe comes from Foodista user Angela LeMoine from LeMoine Family Kitchen.  Turkey pot pie is a comforting dish the whole family will enjoy.
Turkey Pot Pie
Ingredients:



1 Tbsp olive oil
4 Tbsp butter
1 small onion, diced
4 cloves garlic, sliced
2-3 tsp fresh rosemary, chopped
4 Tbsp flour
approx 3 cups turkey, diced or shredded
2 cups mixed frozen peas and carrots
4 cups milk, slightly warmed in a small pot
1can of Pillsbury Grands Biscuits
 
Directions:
 








Oven at 350 degrees.


   
In a large saute pan, over medium low heat, add the olive oil, butter, onion, garlic and rosemary. Cook until the onions and garlic are softened and the rosemary is fragrant.


   
Stir in the flour to coat and cook for a minute or two. Add the milk and whisk until smooth. Allow to simmer for about 8-10 minutes until slightly thickened.


   
Once the sauce has thickened, add in the turkey, peas and carrots. Simmer for another 5 minutes.


   
Pour the pot pie filling into a pan (note: I should have used something a little smaller since i didn't have enough biscuits to cover completely). Place the biscuits over top. If you are looking for a thinner crust cut each biscuit in half to make two thinner rounds.


   
Bake for approximately 15 minutes or until the filling is bubbly and the biscuits are golden.

Oven at 350 degrees.


     
In a large saute pan, over medium low heat, add the olive oil, butter, onion, garlic and rosemary. Cook until the onions and garlic are softened and the rosemary is fragrant.


     
Stir in the flour to coat and cook for a minute or two. Add the milk and whisk until smooth. Allow to simmer for about 8-10 minutes until slightly thickened.


     
Once the sauce has thickened, add in the turkey, peas and carrots. Simmer for another 5 minutes.


     
Pour the pot pie filling into a pan (note: I should have used something a little smaller since i didn't have enough biscuits to cover completely). Place the biscuits over top. If you are looking for a thinner crust cut each biscuit in half to make two thinner rounds.


     
Bake for approximately 15 minutes or until the filling is bubbly and the biscuits are golden.