Broccoli Cheddar Turkey Pot Pie -- The Perfect Quick Weeknight Dinner to Use Your Leftover Turkey
Prep time:
Cook time:
Total time:
Serves: 8
- 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.
Recipe by at https://www.thehungrydater.com/broccoli-cheddar-turkey-pot-pie-the-perfect-quick-weeknight-dinner-to-use-your-leftover-turkey/
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