Eating That Elephant

I combined recipes to come up with this for dinner last night. My teen son said it was really, really good and why didn’t I make it more often? He even had it for breakfast. So I thought I would share.

You could just as easily use Bisquick or other baking mix for the topping. Just mix according to the package directions, but put enough liquid to be able to “glop” the topping onto the pie.(By the way, I use the same topping with a bit more sugar for fruit cobbler; it’s just an all-purpose drop biscuit ratio).

Leftover Turkey Pot Pie

2 cups frozen peas and carrots
1/3 cup butter
1/3 cup onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon onion powder
1/2 teaspoon italian seasoning
3/4 cup chicken broth, or 1 cup
3/4 cup milk, or increase chicken broth and use cream
2 cups turkey meat, chopped
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons light olive oil
1 cup milk, as needed

Preheat an oven to 375 degrees F (220 degrees C) or 350 convection.

Cook the peas and carrots. Drain the vegetables and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.

Stir in 1/3 cup of flour, salt, black pepper, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk/cream until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling. Pour into a greased baking pan. (I used a square, but you could double the recipe and it should still fit in a 9×13).

Whisk together remaining flour, baking powder, salt, and sugar. Form a well and add oil. Add milk in increments, using what is needed to make a gloppy mess.  Drop “crust” onto filling, spreading  out if you can.  It won’t be smooth.

Bake in the preheated oven until the crust is golden brown, cooked all the way through (just take a fork and test the middle to make sure it’s not doughy)  and the filling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover. Cool for 10 minutes before serving.

(credit for original recipe goes to http://allrecipes.com/recipe/dads-leftover-turkey-pot-pie)