We get a small, nine pound turkey for Thanksgiving every year. And even then, we have tons of leftovers. I’m not really a leftover type of person. I wish I were a leftover person. It’d probably save us a couple of bucks here and there if I could eat the last of the mashed potatoes or the leftover pasta we always end up with. But at Thanksgiving, you HAVE to eat leftovers. You can’t not do something with all of the turkey. It’s against the law.
Usually, I just slice up the turkey pieces and we all just sort of pick at it over time, like a bunch of scavengers. This year, we went with pot pie instead. We had all the vegetables and the turkey so why not? It also made great use of the extra biscuits that were left. This pot pie sandwich was a great way to use up the last of everything we had. Perfecto! Now I have way more room in my fridge!
- 2 cups cooked turkey breast, chopped
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 1 small onion, chopped
- 2 cups chicken stock
- 1 cup cream or milk
- 4 Tbsp. butter
- 2 Tbsp. flour
- 4 buttermilk biscuits
- salt and pepper to taste
- In a pan over medium high, add 2 Tbsp. of butter. Toss in the celery, carrots and onion and saute until soft, about 5 minutes.
- Add in the chicken stock and bring to a boil. Once boiling, reduce head to medium and cover.
- In a sauce pan, add remaining 2 Tbsp. of butter. Once melted, add flour. Use a whisk to combine the flour and butter into a paste. Add in turkey and cream and mix well to combine.
- Add turkey mixture to vegetable mixture and stir well to combine. Cover and cook 5 minutes until thickened. Remove from heat.
- Split buttermilk biscuits and lay them on a plate. Top with pot pie mixture and then place the other biscuit half on top. Serve hot.