Turkey Pot Pie

Today brought the first rain of the season in Los Angeles. In true autumnal fashion, I brought out the heavy-hitting comfort food du jour, Pot Pie. The original plan was to go with a classic chicken pot pie but when I saw the rotisserie turkey breast at the supermarket, I couldn’t resist. Turkey has a stronger flavor than chicken and in my opinion, stands up to the filling better than chicken.

I’d prepared a (chicken) pot pie previously, and used a biscuit crust which was absolutely divine. The buttery, hearty sweetness of the biscuit – as opposed to a pie’s crusty flakiness – added an element of depth and frankly, heavenliness, that was a perfect offset to the heaviness of the pie.

In short, this was an awesome meal that went very fast in our household. Hope you enjoy, too.

turkeypotpie

Ingredients

  • Rotisserie turkey breast, all white meat shredded
  • 1 tbsp butter
  • 1 tbsp EVOO
  • 2/3 cup half-and-half
  • 1 1/2 cups, low sodium chicken broth
  • four carrots sliced
  • three celery ribs, sliced
  • 1 cup, peas
  • 1/4 cup, flour
  • 1 tbsp fresh thyme
  • 1 tsp fresh sage, minced
  • 1 tsp fresh tarragon, minced
  • 3 tbsp fresh parsley, chopped
  • salt, to taste
  • pepper, to taste
  • brown sugar, 1 tbsp
  • 1 package, Pillsbury Grands biscuits

Directions

  • melt butter & evoo in a skillet over medium-low heat
  • cook the onion, celery, and carrots until the celery and carrots are tender, adding salt and brown sugar
  • preheat oven to 350°
  • stir in peas, herbs & and flour and stir constantly until the flour coats the vegetables and begins to brown
  • whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling
  • season to taste with salt and black pepper, and mix in the turkey meat
  • transfer the turkey, vegetables, and sauce into a 2-quart baking dish
  • Arrange biscuits on top of the filling
  • brush evoo on top of the biscuits
  • bake in the preheated oven until the biscuits are glistening & brown and the filling is bubbling (approximately 25 minutes)
  • rest 5-10 minutes before serving
  • enjoy a warm, full belly of yummy goodness
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