The other day I packed up the rest of the leftovers, threw out the uneaten mashed potatoes, froze the turkey and jumped on the expressway, pedal to the metal away from Thanksgiving. Today I’m slamming on the brakes and pulling a quick u-turn. Let’s remake some of that leftover turkey. Trust me, I wouldn’t pull this maneuver if it wasn’t worth it. This creamy, delicious pot pie will be nothing like that big meal we are all trying to recover from. Creamy, full of tender carrots, sweet yellow onions and plenty of garlic this will make using up those leftovers well worth it.
If you don’t have leftover turkey you can easily make this with fresh boneless turkey or chicken. White or dark meat? That’s all up to you. Either will turn out juicy and tender in this recipe.
I call this rustic. Others may call it lazy. Either way it was super quick to cut the turkey, carrots, onions and garlic into large chunks and toss them in the crock.
And making a rich, creamy and delicious cream sauce in the slow cooker? Shhhh….. don’t tell anyone it’s this EASY! But wait! I told this you this is a pot pie, didn’t I? That’s right. We are gonna whip up a tasty, light and fluffy batch of garlic cheese drop biscuits to drop right on the top. Super easy? Super tasty way to use up that turkey.
Slow Cooker Turkey Pot Pie
Print Pin RateIngredients
Pot Pie Base:
- 1 pound leftover turkey (or uncooked bonless, skinless turkey or chicken)
- 1 pound carrots
- 1 small onion
- 3 cloves garlic
- 1/4 cup flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 2 tablespoons cornstarch (for later)
- 1/2 cup heavy cream (for later)
Biscuit topping:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 5 tablespoons butter
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
Instructions
- Peel carrots and rough chop into 1/2 inch or so pieces
- Peel and cut onion into petals
- Mince garlic into larger than usual pieces
- Add turkey and veggies to crock and sprinkle with flour and seasonings
- Toss to coat with the flour
- Add broth and stir to combine
- Cover and cook on high for 3-4 hours or low for 6-8
- Whisk cornstarch with an equal amount of water
- Add to crock with cream
- Continue cooking on high for 30 minutes until thick and creamy
- In the meantime preheat oven to 450 degrees
- Line baking sheet with parchment paper
- Sift 1 3/4 cups flour, baking powder, garlic powder and salt into bowl
- Chop butter and cut into flour mixture until crumbly
- Create a well and pour in milk
- Mix gently until just combined
- Mix in cheese until evenly distributed, being careful not to overmix
- Drop into 12 equal sized biscuits
- Bake 9-11 minutes until lightly browed
- Serve pot pie mixture topped with one or two biscuits
Nutrition
Only thing left to decide? Fork or spoon…
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I would omit the biscuits and throw pot bows in at the end!!! Everything else is fine!!!