Turkey Pot Pie with Biscuits
Serves: 6
 
Ingredients
  • 2 cups gravy
  • 2 cups turkey, chicken, or vegetable stock
  • 4 cups cooked turkey, chopped into bite size pieces or shredded
  • 4 cups cooked vegetables, cut into bite size pieces
  • ½ cup flat leaf parsley, chopped, divided
  • Sea salt and freshly ground black pepper to taste
  • 1 (16 oz) can biscuits
  • 1 Tablespoon unsalted butter, melted
Instructions
  1. Preheat the oven to 375 F degrees.
  2. Heat a 12-inch oven safe skillet over medium heat. Pour in the gravy and stock and whisk until thickened and warmed through. Add the turkey and vegetables and toss to combine. Stir in most of the parsley. Reserve a teaspoon of the parsley for brushing the biscuits. If you don't have an oven-safe skillet, you can transfer mixture to a 13 x 9 -inch baking dish.
  3. Top pot pie filling with biscuits in a single layer. Combine melted butter with reserved teaspoon of parsley and brush the tops of the biscuits with herb-butter mixture.
  4. Bake in the oven for 15-20 minutes, until biscuits are golden brown.
Notes
If you don't have enough gravy, supplement with more stock and thicken with a paste made from equal parts softened butter and flour. If you have no gravy, try using ¼ cup of each.
If you don't have enough turkey, supplement with more cooked vegetables.
If you don't have enough vegetables, defrost frozen vegetables like peas, carrots, corn or green beans, for example.
Recipe by Pamela Salzman at https://pamelasalzman.com/turkey-pot-pie-with-biscuits-recipe/