Turkey Pot Pie is the perfect way to use up your holiday leftover turkey. Chunks of turkey and vegetables are baked in a creamy, rich and savory sauce and topped with a golden biscuit crust.
In a large pot or Dutch oven melt the butter over medium heat. Add the onions and celery and cook for about 4 - 5 minutes or until the onions become translucent,
Whisk in the flour and cook for about 2 - 3 minutes stirring constantly. Slowly stir in about half of the stock. Pour in the remaining of the stock the stirring constantly until the mixture becomes smooth. Simmer for 2 - 3 minutes or until the sauce thickens.
Add the chicken bouillon, poultry seasoning, ground black pepper, dried thyme and heavy cream and mix to combine. Simmer for 1 to 2 minutes.
Add the cubed turkey meat and frozen vegetables. Mix well and and season to taste. Pour the turkey mixture into a 10-inch baking dish.
TO MAKE THE BISCUIT TOPPING
In a small bowl, combine the biscuit mix, egg and milk. Whisk until smooth and pour over the turkey mixture.
Bake uncovered for 30 minutes or until lightly brown.
Notes
You can use turkey stock if you prefer.
You can use a 9-inch deep pie baking dish to bake this Turkey Pot Pie.
Nutrition information provided is an estimate and will vary based on the brands of ingredients used.