Broccoli Cheddar Turkey Pot Pie -- The Perfect Quick Weeknight Dinner to Use Your Leftover Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  1. For the Filling:
  2. Chop Onion, Celery, Carrots, Broccoli, and Mushrooms.
  3. Melt Butter in a deep frying pan or dutch oven. Add Onions and saute for 1-2 minutes.
  4. Add the Celery, Carrots, and Broccoli and cook 5-7 more minutes until tender.
  5. Add Stock and bring to a simmer. Simmer 5 more minutes.
  6. Add Cream and Cheese. Melt cheese into thick sauce while stirring constantly.
  7. Add Turkey and stir to coat with the sauce.
  8. Once the whole sauce is to your preferred consistency, stir in peas until they're thawed.
  9. Remove from heat.
  10. Transfer filling from pan or dutch oven to 13 X 9 inch dish.
  11. For the Crust
  12. Mix all dry ingredients and cheese in bowl with a wooden spoon.
  13. Cut the butter in and mix well.
  14. Add Buttermilk and continue stirring until incorporated.
  15. (if the Butter is still in large chunks, you can use your fingers to break it down)
  16. Preheat the oven to 400 degrees.
  17. Drop 8 biscuits on the top of the baking dish of filling.
  18. 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/