from Eaten Back to Life
Community cookbooks feature numerous recipes for biscuit-topped pot pies, which were particularly popular in the 1940’s and 1950’s. Another great way to use up the holiday leftovers!
Ingredients
1 package (6) refrigerated biscuits (or rolls)
2 tablespoons butter
1 large onion, chopped
1 green or red pepper, chopped
2 stalks celery, sliced
1 carrot, diced
1 cup chicken broth
1 ½ teaspoons dried thyme leaves
¼ teaspoon each salt and black pepper
1 ½ cups milk
½ cup flour
2 cups cooked turkey, diced
½ cup peas
Directions
Preheat oven to 400F. Cut the biscuits in half crosswise. Set aside.
In a large saucepan, melt the butter over medium heat. Add the onion, pepper, celery and carrots and cook for 5 minutes or until tender. Stir in the broth, thyme, salt and pepper.
In a small bowl, whisk together the milk and flour. Stir into mixture in saucepan. Cook, stirring constantly, for 8 minutes or until thickened and bubbly. Stir in the turkey and peas.
Immediately spoon the turkey mixture into a casserole dish. Quickly place the biscuit halves on top of the hot turkey mixture. Bake for 12 minutes or until biscuits are done. Let stand for 5 minutes before serving.
Makes 6 servings.
Nada’s Tips & Tricks: You can use any protein in this dish. I’ve used leftover chicken, beef, or tuna and whatever vegetables I have on hand. You can also add seasoning and cheese to the top of the biscuits for added flavour. Fancy it up by putting the mixture into individual ramekins and adding a biscuit to each one. Comfort food at its best!
Contents and images used with permission by Canadian Cookbooks.
