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Easy "After-Thanksgiving" Turkey Pot Pie Recipe

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This recipe for Easy "After-Thanksgiving" Turkey Pot Pie is from The PUHA Plate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large potatoes (or more if you like), peeled and chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
1 1/2 c. chopped onion
1 1/2 sticks butter
1/2 c. flour
1 pkg. frozen peas
1 c. whole kernel corn
2 to 2 1/2 c. chopped turkey
1 can broth
1 c. milk or half-and-half
biscuits, biscuit dough or pie crust
Directions:
Directions:
After chopping, place potatoes, carrots, celery, onion and
butter in saucepan. Saute vegetables in butter for about 10
minutes or until larger vegetables are starting to be tender.
Sprinkle flour (I add gradually and sometimes don't use the
full 1/2 c.) over the vegetables and stir. Continue cooking
until bubbly. Add broth, milk, peas, corn and turkey and
heat until bubbly. Pour into a 9x13 pan and top with
biscuits. Bake at 350 degrees for 35-40 minutes. Remove
and serve hot.
Personal Notes:
Personal Notes:
*NOTE: You can use the half-and-half or even 1 can
evaporated milk, but I choose to use milk. I also use 2 cans
Grands biscuits for the top, but you could use any canned
biscuit, homemade biscuit dough, or a pie crust if you
choose. You can also use leftover chicken, or purchase a
roasted chicken and remove the meat from the bone.

 

 

 

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