Thanksgiving Leftovers Turkey Pot Pie
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If you have a lot of Thanksgiving Leftovers staring at you each time you open your refrigerator, this Turkey Pot Pie recipe may be just what you need! Not only does this make great use of that leftover bird, it is hearty enough to take the chill out of these cool fall days.
Thanksgiving Leftovers Turkey Pot Pie
A quick note: A 10″ Cast Iron pan is needed to make this dish and a 8inch round baking dish
You will need:
1 1/2 C sweet potatoes (peeled and diced in small pieces)
1 C russet potatoes (peeled and diced in small pieces)
1/2 C chopped carrots
6 Tbsp unsalted butter
1/2 C onion (diced)
6 Tbsp flour
2 C chicken broth
1/2 C heavy cream
3 C turkey (shredded)
1 C sweet corn ( frozen)
1 C green beans (frozen)
2 tsp rosemary (fresh and chopped)
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
1 can of the refrigerator biscuits
Directions:
Preheat oven to 400 degrees
Put potatoes( both kinds) and carrots in a medium saucepan, add water until vegetables are just covered.
Lightly salt the contents of the saucepan.
Bring water to a boil, then reduce heat to low and cover.
Allow the pot to sit covered until the vegetables are tender. (for about 8-10 minutes).
Drain potatoes and carrots.
Set aside.
Melt the butter over medium-low heat in the cast iron skillet.
Add chopped onion and cook until tender and translucent (about 4 minutes).
Sprinkle the onion with the flour, stirring until smooth.
Add the chicken broth, heavy cream, turkey, green beans, corn, and spices.
Bring contents to a boil, stirring frequently until liquid has thickened.
Reduce heat, add potatoes and stir.
Remove from heat.
Scoop pot pie into round baking dish and top with 5-6 biscuits
Place into the oven for about 8-10 minutes or until the biscuits are fully cooked.
Print off our recipe for Thanksgiving Leftovers Turkey Pot Pie here:
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