The first time I made this turkey pot pie was the second time I’d spent a holiday with my now-husband’s family. I’d driven up the day after Thanksgiving to spend the rest of the weekend with everyone in Asheville, and, given that I’d missed out on all the cooking from the day before, I volunteered to throw something together out of the leftovers. Pot pie seemed the obvious choice.
We had all the right ingredients – leftover turkey and stock, the tail ends of the carrots, celery, and onions, a few handfuls of mushrooms, and the bag of long-forgotten frozen peas that everyone has stashed in the freezer, just in case.
I started by throwing together a batch of biscuit dough – at this point I no longer remember which one, since my biscuit allegiances shift pretty rapidly. I probably made whatever was my favorite at the time and chucked it in the fridge while I put everything else together. Whatever biscuit you choose will be fine (yes, even frozen or refrigerated) – they aren’t the star of the show here, especially since they soak up the stew as they bake. Just please don’t use pie crust – I know it’s traditional, but the ratio of pastry to pot-pie filling is all wrong.
Now, to the filling.(more…)