Cottage Turkey Pot Pie and Biscuits Recipe

Cottage Turkey Pot Pie

Cold Weather, Comfort Food & Left Over Turkey

This dish is a perfect way to use leftover turkey from your holiday meals...it delicious, filling and comforting.

Filling:
3 TBSP butter
1/2 C finely diced Celery
1/2 C finely diced Onion
1 small Bay Leaf
3 TBSP Flour
1 1/2 C Chicken Stock
1 1/2 C Milk or Cream
Dash or two of Tabasco Sauce
Salt and freshly ground Black Pepper to taste
1 1/2 to 2 C of Diced Cooked Turkey
4 small Potatoes, diced and cooked
3 small Carrots, diced and cooked
1 C green peas, cooked
1 C corn, cooked
Herbs for flavoring (i.e. dill, parsley, thyme)

Melt the butter over low heat in a large saucepan. Add the celery, onion and bay leaf, cover and cook about 10 minutes, or until vegetables are soft. Sprinkle the flour over the butter mixture, stir well to incorporate, then cook for about 5 minutes. Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for about 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt and pepper.

Stir in chicken, potatoes, carrots, peas, corn and herbs. (Keep Filling warm while making biscuits.)


Biscuits
1 C Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
3 TBSP Butter
1/2 C Milk
3 TBSP chopped Dill (or other herb of choice)


Preheat oven to 425 degrees.

 Stir the flour, powder and salt together in a bowl; cut in the butter into the dry ingredients. Make a well and add the milk and herbs; stir with a fork for about 1 minute or until dough leaves the sides of the bowl. Transfer the chicken mixture into a 3 quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing it evenly to make 6 biscuits.

Bake for about 20 to 25 minutes or until the biscuits are lightly browned and the pie is bubbling...serve hot. Enjoy!