Turkey Potpie

By Yankee Magazine

Feb 09 2005

Made with fresh veggies, leftover turkey, and refrigerated biscuit dough, this easy leftover turkey potpie comes together quickly and is sure to become a family favorite.


Makes 6 servings.


1/2 pound potatoes, peeled and cubed
1 small onion, chopped
4 stalks celery, chopped
2 teaspoons butter
4 cups chopped cooked turkey
2 carrots, chopped
1/4 cup flour
1-1/2 cups chicken broth or turkey broth
1/4 cup chopped parsley
1 package (9 ounces) plain biscuit dough


Boil potatoes and drain. Saute onion and celery in butter, add turkey and carrots, then stir in flour and broth. Cook, stirring, until thickened, then add potatoes and parsley, and spoon into a deep-dish pie pan or souffle dish. Top with biscuits (halved from normal size) and bake for 15 minutes at 400 degrees F.