We survived Thanksgiving. Did you?
I should rephrase actually. I had the best Thanksgiving I can remember. We hosted. Nathan made me a table that seats 12 comfortably and our very first meal on that table was Thanksgiving dinner. That’s right- I said he made me a TABLE. Be jealous.
All the food we prepared was perfect. Look at that spread! The recipe for the turkey and the gravy will follow later this week. Today I present a recipe that helps with more pressing matters- what to do with all that leftover turkey.
After all the cooking on Thursday we ate leftovers for two whole days. Making dinner last night was the first time I cooked for nearly 72 hours. I feel like this is some kind of record for me.
This recipe is really quite simple- saute some veggies, make a roux, add stock and milk, reduce, mix, top with biscuits, bake. If done right you only dirty one pan and one bowl.
Chicken (or turkey) biscuit pot pie (serves 6)
wildly adapted from Joy the Baker
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups whole milk
salt and pepper to taste
3 cups shredded chicken or turkey meat
2 tablespoons butter or olive oil
1 small onion, diced
1 small garlic clove, minced
1 1/2 cup thinly diced carrots
1 cup diced zucchini
1 1/2 cup frozen peas, thawed
1 recipe for biscuits (I used these cheddar scallion biscuits)
Preheat oven to 400 F. Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for about 3 minutes. The vegetables will not be entirely cooked through. Remove from heat and set aside in a bowl (or the 9×13 pan you will be cooking it all in).
In the same pan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk. Heat over medium low heat, stirring often, until the mixture is the consistency of warm, thick pudding. Add chicken (or turkey). Stir. Add salt and pepper to taste.
Mix the turkey cream mixture with the veggies (I did it right in the pan). Roll out biscuit dough and use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place the biscuits atop the filling. Bake for 25-30 minutes or until biscuits are done.