Turkey Pot Pie with Angel Biscuits!
The 3rd in a Series of 12 Days of Leftover Turkey!
2 cups of bits of cooked turkey meat
1 rib of celery, chopped
1/2 an onion, chopped
1 cup of corn kernels
1 cup green peas
1 cup of sliced or cubed carrots
2 cups potato chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sage
4 cups chicken stock
2 Tablespoons corn starch in 4 Tablespoons cold water
In a big pot of water, boil the vegetables until they are tender. The celery and carrots will take a little longer, so you can start them first and add the remaining vegetables later. Drain the water from the vegetables and add the chicken stock, all the seasoning and the turkey meat. Bring this to a simmer and add the corn starch slurry to thicken it. When it is thick pour it into a 3 quart casserole dish (a 9x13 inch works well) and top it with several angel biscuits. Bake it in a preheated 400 degree oven for 15-20 minutes. The biscuits should be nice and brown and they will have absorbed some of the broth. Let the casserole cool about 10 minutes before serving it. **You can top it with pre-packaged refrigerated biscuits.
I'll be sharing this with a few blog parties, so make sure you click through to see all the other posts!