Brave and Bold Turkey Pot Pie
By Sarah Pedersen and Sophia Fong
This delectable Thanksgiving leftover dish will have everyone’s taste buds singing the University of Idaho fight song. The combination of turkey, vegetables, and spices, topped off with a complementing palate pleasing biscuit, make this a super satisfying and filling dinner. This dish is not limited to simply being a pot pie; it can be served as a casserole, soup, or as a single serving or family-style dish. After eating this meal, you will hear your taste buds yelling, “I-D-A-H-O! Idaho, Idaho, Go! Go! Go!”
- Yield: 6 servings
- Oven: 375⁰F for the filling; 450⁰F for the biscuit
- Bake: 18-20 minutes for the filling; 13-15 minutes for the biscuits
- 4 cups turkey or chicken broth
- 12 tablespoons butter
- 2/3 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon ground thyme
- 1 teaspoon ground basil
- 1 teaspoon ground oregano
- 16 ounce package of frozen vegetable for soup mix
- 4 cups turkey; cooked and shredded
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup butter
- 1 cup milk
- Preheat oven to 375 degrees Fahrenheit. Lightly butter the insides of six oven-safe ramekins.
- In a small saucepan, heat stock until hot, but not boiling.
- In a large pot or Dutch oven, melt butter. Add flour and stir constantly over low heat for 2 minutes.
- Slowly whisk in the heated stock and simmer for 5 minutes or until sauce has thickened.
- Add in salt, pepper, thyme, frozen vegetables and shredded turkey; heat until vegetables and turkey are heated through; about 10 minutes. Stir in sour cream until fully incorporated.
- Meanwhile, prepare the biscuit tops.
- Divide turkey mixture evenly between the six oven-safe ramekins.
- Bake for 18-20 minutes.
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13-15 minutes in the preheated oven or until edges begin to brown.
- Place on top of filling after 5 minutes.