Leftover Turkey Pot Pie with Biscuit Crust

INGREDIENTS

• 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

DIRECTIONS

• 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!