Leftover Turkey Pot Pie with Biscuit Crust
1 medium, cut into 1/2" pieces Yellow Onions
4 cups, leftover turkey meat, cut into 1/2-inch pieces
1/4 cup All-Purpose Flour
3 1/2 cups Chicken Stock
1/2 lb mushrooms, trimmed and quartered
3 tbsp unsalted Coburn Farms butter
1 tsp, chopped Thyme
1 large parsnip, peeled and cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
1, 10oz frozen baby peas, thawed
FILLING: Combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a wide, shallow (3 to 4 quart) pot set over medium heat.
Stir until butter melts, then cover and cook, stirring occasionally until vegetables are almost tender - 10 to 12 minutes. Add the mushrooms and cook uncovered, stirring until tender - 5 to 7 minutes.
Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes.
Stir in the stock, scraping up any brown bits and bring it to a boil. Stir, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and additional salt and pepper to taste.
Transfer the filling to a 13 x 9 inch baking dish. Place the baking dish on a sheet tray before baking in case the filling spills over during cooking.
CRUST: Use left over biscuits or bake new with until they are puffed and golden brown and the filling is bubbling. Let stand 10 minutes before serving.
Place the biscuits on top of the casserole dish or per plate/serving.
*Pick and choose your favorite vegetables!