We’re creatures of habit around here. When I find a recipe that all my people enjoy, I don’t typically veer from it. But over the last year or so, I’ve been experimenting with different methods and recipes looking for new and different ways to prepare our favorites.
We are pot pie kind of people around here. It’s a meal that’s well-received by my whole family. For the longest time, this Chicken Pot Pie was the regular standard. But, I’m busting out a little around here. I’ve made pot pie with beef, with pork, with a single crust, with a double crust.
This month I made it with a green-onion biscuit top. Super yum! And a little less messy than my typical short crust topping.
This is the perfect meal to repurpose leftovers from a large turkey or chicken dinner. If you’ve already got vegetables, meat, and gravy, all you need to do is whir up the crust in the food processor and slide this baby in the oven. To make it even simpler, I used a bag of frozen stir fry vegetables.
You can vary the fillings depending on what you have on hand. The savory top will go well on a number of fillings. I’m thinking of trying it over sausage, veggies, and tomato sauce as well as over a chile-scented pork filling. Really, the options are endless.
Recipe: Turkey Pot Pie with Easy Biscuit Topping
- 3 cups Mushroom Gravy or other favorite gravy
- 10-ounce package frozen mixed vegetables (about 3 cups cooked vegetables)
- 2 cups cooked, chopped turkey or chicken
- 1 cup unbleached, all-purpose flour
- 1/4 cup butter, cut into pieces
- 1/4 cup chopped green onions
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- Preheat the oven to 375°. Spray a 9×13-inch pan with non-stick cooking spray.
- In a large mixing bowl, combine the gravy, vegetables, and turkey. Spoon this mixture into the prepared pan.
- In a food processor fitted with a metal blade, place the flour, butter, green onions, baking powder, and salt. Pulse until coarse crumbs are formed.
- Transfer this mixture into a mixing bowl. Stir in the milk. Pour this mixture over the meat filling.
- Bake for 40 minutes or until the filling is bubbly and the biscuit topping is cooked and lightly browned.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 8