Generally, I don’t host Thanksgiving. But, as I’ve said, I love having turkey in the house at some point during the season. That means I usually make a turkey for myself (and the dog, if you count the “cookies” I give to her while carving).
Because it’s just Flower and me in the consumption of these annual turkeys, I have to find ways to use the leftover turkey as there’s generally no way I can eat a whole turkey’s worth of meat throughout a week by myself (though I’m sure Flower would love the opportunity to try).
Many times I freeze the meat. But in doing so I usually dice the whole turkey every year to use the meat for different things: Turkey Soup, Turkey Salad, and, as I discovered a year ago, an easy weeknight version of Turkey Pot Pie.
Now, don’t get me wrong, I love traditional pot pie, but this year, I decided I wanted something different. Because I had a bag of fresh broccoli and some fresh tillamook cheddar, I was reminded of the Broccoli Cheddar soup I love so much (as seen here). Because Pot Pie is based in a gravy, I decided that a gravy made of cheddar and fresh homemade chicken stock would make the whole pot pie experience more succulent. Boy, was I right.
Now, on a weeknight, the last thing I want to do is make a pie crust. Not to mention the fact that gluten free pie crusts are wonderful but a definite commitment. Therefore, I have started making my turkey pot pie with cheddar thyme biscuits.
This ]meal is a wonderful way to make use of those leftovers. The cheddar biscuits sop up some of the broccoli cheddar sauce, and without getting soggy, the flavors are melded to create a mouth-watering cheesy dance of protein, veggies, and soupy goodness, perfect for a November, December, or January night; complete with snow fall and homework.
I hope you all love cheese added to things as I do. With the double cheese this pot pie is ultra-cheesy. Hey, if nothing else, this is definitely a kid friendly way to get a pretty significant amount of veggies consumed. 😉
- Pie Filling
- 1 Onion
- 2 Carrots
- 2 Stalks Celery
- ½ Lb. Mushrooms
- 3 Tablespoons Butter
- 1 Cup Broccoli Florets, chopped
- 3 Cups Turkey or Chicken Stock (recipe to come)
- 2 Tablespoons Cream
- 1 Cup Shredded Cheddar
- 3 Cups Roast Turkey, cubed (you can use chicken too)
- 1 (10-ounce) package frozen peas
- Biscuit Crust
- 2 Cups Cup4Cup GF Flour (or regular all purpose flour)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Dried Thyme
- 1 Cup Grated cheddar cheese
- ¾ Stick Softened Butter
- 1¼ Cups Buttermilk
- For the Filling:
- Chop Onion, Celery, Carrots, Broccoli, and Mushrooms.
- Melt Butter in a deep frying pan or dutch oven. Add Onions and saute for 1-2 minutes.
- Add the Celery, Carrots, and Broccoli and cook 5-7 more minutes until tender.
- Add Stock and bring to a simmer. Simmer 5 more minutes.
- Add Cream and Cheese. Melt cheese into thick sauce while stirring constantly.
- Add Turkey and stir to coat with the sauce.
- Once the whole sauce is to your preferred consistency, stir in peas until they're thawed.
- Remove from heat.
- Transfer filling from pan or dutch oven to 13 X 9 inch dish.
- For the Crust
- Mix all dry ingredients and cheese in bowl with a wooden spoon.
- Cut the butter in and mix well.
- Add Buttermilk and continue stirring until incorporated.
- (if the Butter is still in large chunks, you can use your fingers to break it down)
- Preheat the oven to 400 degrees.
- Drop 8 biscuits on the top of the baking dish of filling.
- Bake for 35 minutes.
Cheers to the leftovers that often mark the end of another wonderful holiday season!