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Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Sunday, August 25, 2013

Turkey Pot Pie with Angel Biscuits on Top


Turkey Pot Pie with Angel Biscuits!

The 3rd in a Series of 12 Days of Leftover Turkey!


I cannot begin to tell you how many batches of Angel Biscuit dough I make in the course of a year!  It is my "go to" for many things.  You probably already know that in addition to making the best biscuits ever, the dough makes incredible fried doughnuts and sweet rolls.  You can roll it thin and use it as the topping for casseroles and you can pinch it off in little balls and make delicious savory or sweet monkey bread!  I'll share the recipe for the biscuits, but I also want to share the recipe for this delicious pot pie made with left over turkey!   I never get tired of having bags of turkey in the freezer.  It comes in handy for so much!


Turkey Pot Pie

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.


Angel Biscuits


Mix these three ingredients together and let it stand for 5 minutes, until the yeast bubbles:

2 packages dry yeast
½ cup warm water
2 Tablespoons sugar

Blend the oil and buttermilk together:

½ cup canola oil
2 cups buttermilk

Blend all the dry ingredients together:

5 cups flour
1 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt
¼ cup sugar

Now, mix all the ingredients together until you have a nice dough.  It might be a little bit  sticky, but that is fine.  Put it in a large covered plastic container and refrigerate it over night.  Pinch off the amount you want to bake;  roll or pant and cut your biscuits;  place on a greased heavy pan;  bake at 425 degrees for 15 minutes.


This dough will keep in the refrigerator for about 10 days.  You can also freeze it, but let it thaw in the fridge the night before you want to use it.   Plan for the dough to expand while refrigerated, so put it in a container with lots of extra space.

I'll be sharing this with a few blog parties, so make sure you click through to see all the other posts!






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