Turkey Pot Pie

The unusual thing in this recipe is the caraway seeds in the biscuit crust. It adds a really nice flavor that blends well with the turkey. I always make this with my holiday turkey leftovers. You can sub chicken if you wish.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• for the filling

• 2  cups  cooked turkey, chopped
• 4  tablespoons butter (or sub part vegetable oil)
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄2 cup carrot, chopped
• 1⁄2 cup  frozen peas (or sub fresh)
• 6  tablespoons flour
• 1  teaspoon poultry seasoning (or sub a combo of thyme, sage and marjoram)
• 1⁄2 teaspoon  celery salt
•  pepper, too taste
• 2  cups hot chicken broth, plus extra if needed

• for the crust

• 1  cup flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon dry mustard
• 1⁄4 cup shortening or 1⁄4 cup butter
• 1  tablespoon caraway seed
• 1⁄3 cup milk

Directions

1. Preheat oven to 425°F.
2. Melt butter in saucepan and add vegetables. Add the peas now if fresh, otherwise wait to add them.
3. Saute the veggies about 5 minutes.
4. Add the seasonings and flour.
5. Stir until thoroughly combined and bubbling.
6. Add chicken broth and cook, stirring constantly until thickened.
7. Add turkey (and peas if using frozen) and stir until thoroughly combined.
8. Pour into a buttered 8-inch square baking pan or casserole.
9. Combine the flour, baking powder and mustard.
10. Cut in the butter with a pastry blender until butter is incorporated and the mix has that coarse crumbly look.
11. Add caraway seed and toss to mix.
12. Add milk and mix until dough can be shaped into a ball.
13. Roll out on floured surface into a 9-inch square; prick with a fork for steam vents.
14. Fit over filling on the baking dish.
15. Bake 20-25 minutes until crust is nicely browned.