It wouldn’t be thanksgiving in my family without at least two or more post-thanksgiving dinners of hot turkey sandwiches. I look forward to these almost as much as the main event. My mom always makes a ton of gravy, so we’re set for several nights. Even so, there comes a point when you’re scraping the bottom of the gravy pan, and it’s time to move on. But what about the leftover turkey?
Last year I discovered a recipe for delicious after-thanksgiving turkey enchiladas. They’re a perfect way to reinvent leftover turkey so that it feels like a completely different meal. All of a sudden, the turkey is smothered in tomatoes and smoky chipotle peppers, served with a side of guacamole, and a cold glass of beer.
This year, I went in a different direction and made turkey pot pie with herb biscuits. I’ve been wanting to try this recipe for quite some time, but I rarely have leftover chicken or turkey around the house. The carrots, peas, and mushrooms band together to make a creamy base, then it’s topped with light, flaky herb biscuits and a sprinkling of parmesan cheese. The original recipe uses chicken, and I’ll leave the directions just as they were written, so you can make this dish any time of year. It’s comfort food at its finest.
Turkey pot pie with herb biscuits
Adapted from the Foster’s Market cookbook
1 (4- 4 1/2 pound) chicken
12 Fosters Herb Biscuits, uncooked (see below for recipe)
6 Tablespoons butter
4 carrots, peeled and chopped
4 celery ribs, chopped [I substituted an onion for the celery]
8 ounces fresh button mushrooms, thinly sliced
1/4 cup all -purpose flour
1 box (10 ounces) frozen green peas
1 Tablespoon fresh sage, chopped
Salt and freshly ground pepper, to taste
2 Tablespoons milk
1. Place chicken in a large pot and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until meat is fully cooked, about 45 minutes. Meanwhile, prepare biscuits and set aside.
2. Remove chicken from pot and reserve 5 cups cooking liquid. When chicken is cool enough to handle, pull off meat in large chunks. Set aside.
3. Preheat oven to 375 degrees F. Melt butter in a large skillet over medium-high heat and add carrots, celery, and mushrooms. Sauté, stirring frequently, about 10 minutes. Add flour and cook, while stirring, until flour is light brown, 3 to 4 minutes. Slowly whisk in reserved cooking liquid and bring to a low boil while whisking. Add peas and sage. Season with salt and pepper, reduce heat, and simmer, stirring occasionally, until thick, 10 to 15 minutes.
4. Add chicken meat, remove from heat, and transfer mixture into a 9- by 13-inch baking dish. Top with biscuits. Beat egg and milk together and lightly brush over biscuits. Sprinkle parmesan cheese over the biscuits. Bake potpie until biscuits are golden brown and chicken mixture is bubbling around edges, 25 to 30 minutes. Serve immediately.
Herb Cheddar Biscuits
Adapted from the Foster’s Market cookbook
Makes 1 dozen 2 1/2-inch Biscuits
3 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter, cut into small cubes
1 cup grated sharp cheddar cheese [I omitted the cheddar cheese and just sprinkled parmesan on top]
2 tablespoons chopped fresh parsley [I also added 2 tablespoons chopped fresh tarragon and 2 tablespoons chopped chives]
1 1/4 to 1 1/2 cups buttermilk
Egg wash: 1 large egg beaten with 2 tablespoons milk
1. Preheat the oven to 425°. Lightly grease a baking sheet and set aside.
2. Sift together the flour, baking powder, baking soda and salt in a large bowl.
3. Cut the butter into the flour mixture using a pastry blender or two knives, until mixture is coarse and crumbly and resembles coarse meal. Stir in the cheese and parsley.
4. Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and form the dough into a flat round disk.
5. Pat or roll the dough into a circle about ½ inch thick. Cut out biscuits using a floured 2 1/2 -inch-round cutter. Do not twist cutter. Transfer biscuits to the prepared baking sheet and brush with the egg wash. Place in the oven and bake until brown, 12 to 15 minutes. Serve hot.