A great way to re-purpose your Thanksgiving turkey leftovers in this one-pot meal that is the ultimate comfort food.
Ingredients:
Biscuits
- 2 cups all purpose flour
- 1 tbs baking powder
- 1 tbs granulated sugar
- ½ tsp salt
- 6 tbs cold butter
- ¾ cup whole milk
- 1 tbs melted butter (for brushing on top of the biscuits)
Filling
- 2 tbs butter
- 1 tbs olive oil
- Couple sprigs of fresh thyme
- 1 small sweet onion, peeled and chopped
- 4 carrots, peeled and chopped (about 2 cups)
- 4 celery stalks, chopped (about 1 cup)
- ¼ cup all purpose flour
- 2 cups whole milk
- 1 ½ cup chicken broth
- 4 cups shredded turkey (or chicken)
- 2 cups frozen peas
- 1 tsp salt
- Squeeze of lemon juice
- Freshly ground black pepper
Equipment:
- Medium bowl
- Grater
- Fork
- Biscuit cutter / drinking glass
- Chef knife
- Chopping board
- Large, shallow Dutch oven or pan (needs to be able to cook on the stove and baked in the oven) / Saute pan and casserole dish
- Wooden cooking utensil
- Brush
- Measuring cups and spoons
Instructions:
Biscuits
In a medium bowl, mix flour, baking powder, sugar and salt. Grate butter and work it into the flour mix with hands. Add milk and stir gently with a fork.
Place dough onto a clean, floured surface and fold over a few times to get a 1-2 inch thick layer. Cut biscuits from it using a round biscuit cutter or the rim of a drinking glass.
Preheat oven to 425 degrees F.
Filling
Melt butter and olive oil in a large, shallow Dutch oven or pan (this pan will go into the oven) over medium heat. Add onions and thyme and sauté for 5 minutes until onions are lightly browned. Add carrots and celery and sauté for 5 minutes. Add the flour and sauté for 1-2 minutes.
Gradually add milk and chicken broth while slowly stirring. Bring mixture to a gradual boil and it should thicken. Add the chicken and peas. Season with salt, pepper and lemon juice and turn off stove.
Arrange biscuits on top of the filling. Brush biscuits with melted butter. Bake for 15-20 minutes until the biscuits are browned and cook through.