This recipe is excellent for using leftover turkey but it could just as easily be made any time of year – without the hassle of baking a turkey. Simply stop by your local deli and pick up a pound or so of thick sliced turkey meat.

Because pot pies are so versatile, you can use any leftovers in your refrigerator or cans of veggies in your cupboard.

I’ve made this dish several times using leftovers from social gatherings. One time I deboned fried chicken and used leftover veggies from a store-bought veggie tray.

Another time we had leftover barbecue beef. In the baking dish, I added the beef and poured extra BBQ sauce over to ensure it didn’t dry out. I added a can of whole kernel corn (drained) chopped tomato and onion (from the cookout) and some shredded cheese.

Both were delicious and meals we will make again, the next time we need to clean the ‘fridge’.

Pie Ingredients

2 cups of cooked turkey
2 cups of chicken broth
2 ½ cups of baby carrots, sliced (or 2 cans of sliced carrots)
2 cups of fresh broccoli
3 Tablespoons of unsalted butter
½ cup of diced onion
3 Tablespoons of all-purpose flour
2 teaspoons of dried sage

Biscuit Topping Ingredients:

4 slices of bacon
1 cup of Bisquick Baking Mix
½ cup of milk
½ cup of cheddar cheese, shredded

Preparation:

Preheat the oven to 400 degrees.
In a medium sauce pan, melt the butter and add the chopped onion.

Sauté until the onions are tender, about 2 minutes. Add the sage and stir.

Add the flour and whisk until all lumps are gone.

Stir in the chicken broth.

Add the carrots and broccoli. Allow this to cook for about 4 minutes, just enough to thicken the broth and soften the carrots and broccoli.

Add the turkey and stir well.

Transfer this into a 2 quart casserole dish and set aside.

Cook the bacon until crisp. I covered mine with a paper towel and cooked it in the microwave. Once it’s cool, crumble it into a medium sized bowl.

Add the Bisquick, milk and cheese and stir until blended. (I chose to use Bisquick over making my own biscuits because it makes a crunchy topping.)

Spoon the batter around the edges of the dish, leaving the center open and slide into the hot oven.

Bake 25 minutes or until the biscuit crust is golden brown.

Note: This made a very good pot pie. I added some pepper to mine once it was on the plate but everyone else thought it was great right from the oven. You might want to taste the broth while it’s cooking and decide for yourself.

With a side dish and a dessert, this made a great meal for 4 adults and cost very little.

Dessert:

For dessert, I made a simple fruit and brownie kabob. Here’s how to do those….

Bake some brownies and allow them to cool (or buy pre-made brownies from a bakery). Once cooled, cut them into small pieces (about 1 ½ – 2 inch squares).

Slice a few strawberries in half and cut two bananas into ½ – ¾ inch thick slices.

Open 1 can of pineapple chunks and drain them well.

Once you have everything ready, it’s time to assemble the kabobs.

Slide a brownie onto the skewer. Next add a pineapple chunk, a strawberry slice and a banana slice. Follow this pattern to the end of the skewer

Tip! You can dip the banana slices in lemon juice to prevent browning.

Here’s a close-up of the layers.

Place on a plate and drizzle with chocolate or strawberry syrup.