For all the goodness of turkey pot pie without the fussy pie crust, turkey pot pie casserole is the way to go! Bits of turkey and vegetables swimming in a thick and savory sauce, all topped with balls of biscuit-like dumplings. How could you go wrong?
Dads Leftover Turkey Pot Pie Casserole
Dad was a wiz in the kitchen and loved to experiment! We had this amazing dish one lazy Sunday afternoon when everyone was hungry but no one wanted to cook. It’s been a tradition ever since! I will make this all year long, but it is especially good a few days after Thanksgiving or Christmas dinner when the family is still together.
Dad’s Leftover Turkey Pot Pie Casserole
- 3 tablespoons olive oil
- ¾ cup onion, diced
- 1 ¼ cups carrots, diced
- ¾ cup celery, sliced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 ½ cups chopped turkey white or dark meat are ne
- 1 ¼ cups frozen peas
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- ⅓ cup whole milk
- Preheat oven to 400°F.
- In a large pot over medium heat, heat the oil until shimmering. Saute the onion, carrots, and celery until softened.
- Stir in the flour until no lumps remain. Add in about ¼ cup of broth and stir until thick sauce forms. Add the remaining broth and bring to a boil. Reduce the heat to a simmer and allow to simmer until thickened, about 10 minutes.
- Remove from the heat and stir in the turkey and peas. Season with salt and pepper to taste. Pour into an 8×11-inch baking pan and set aside.
- Make the topping by whisking together the flour, baking powder, and salt.
- In a separate small bowl, beat together the egg and milk. Pour into the flour and stir to combine. It should be a sticky dough.
- Drop dough of about 2 to 3 tablespoons each on top of the turkey mixture. Bake for 17-19 minutes, until the topping is golden brown.
Did you make this recipe?
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Photography by The PKP Way.