Turkey Pot Pie
By: Angela LeMoine
Published: Tuesday, October 9, 2012 - 10:35am

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
1 can of Pillsbury Grands Biscuits

Preparation

1 Oven at 350 degrees. 2 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. 3 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. 4 Once the sauce has thickened, add in the turkey, peas and carrots. Simmer for another 5 minutes. 5 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. 6 Bake for approx 15 minutes or until the filling is bubbly and the biscuits are golden.

About

If you've been following along then you know I had roasted a whole turkey breast and made a couple dishes with it, a Turkey Ranch BLT and Turkey, Broccoli & Wild Rice Casserole. Even after these two fabulous dishes I still had more meat to use up! Yup an 8 lb turkey breast was going a long way! Over the weekend I had decided to use the rest in one of my favorite comfort dishes, Pot Pie. This is a really easy dish to put together and the bonus for me was that the kiddos loved it too, and its pretty stinkin' inexpensive too!