Turkey Pot Pie

I have a feeling you're going to have leftover turkey tomorrow. We won't have any until we host Thanksgiving #2 when my parents are here on Saturday. So while we're cooking our 22 pound bird, you can whip up your sixth meal of turkey, one of our favorites: turkey pot pie.
If you're one of the lucky ones who celebrated Thanksgiving with food from someone else's kitchen, on dishes that someone else washed, then this recipe makes a wonderful chicken pot pie made with cooked boneless chicken breast.

Turkey Pot Pie

for the filling:
2 T. butter
1 medium onion, chopped
2 large stalks celery, chopped\
1 cup carrots, chopped
3 cloves garlic, minced
1/2 c. flour
1 box (4 cups) chicken broth
2 t. sugar
1 t. dried basil
1 t. ground black pepper
1/2 t. salt, to taste
1 1/2 cups frozen peas (or Thanksgiving leftovers)
1 1/2 cups frozen corn (or Thanksgiving leftovers)
4 cups cooked white meat turkey, shredded or chopped into small bite-sized pieces
1/4 t. turmeric, optional
any other leftover chop-able or bite sized vegetables (green beans, pearl onions, etc.)

for the biscuit topping:
2 cups Bisquick low-fat baking mix
1 t. dried basil
2/3 c. buttermilk

Preheat oven to 350 degrees and spray the inside of a deep casserole dish with non-stick spray.
1. In a large saucepan, melt butter and saute onion, garlic, carrots and celery until carrots and celery are just soft.
2. Sprinkle onion mixture with flour, stirring continuously for a minute. Slowly add stock, stirring to fully incorporate flour.
3. Add spices and cook on medium heat, stirring frequently, until sauce thickens.
4. Add frozen (or leftover) vegetables and turkey, return to a boil. Adjust seasoning to taste. We love turmeric, especially with dishes with corn, it gives the dish a rich flavor that you wouldn't normally associate with a pot pie. However, if you're in the mood for more tradition this week, then feel free to omit it and up the basil and salt, just make sure to add slowly.
5. Pour filling into baking dish and set aside.
6. Prepare biscuit topping: mix Bisquick mix and basil with a fork until blended. Add milk and stir until just moist.
7. Drop biscuit mixture by heaping tablespoonfuls evenly over the top of the filling.
8. Bake at 350 for 30-35 minutes until topping is just golden brown.

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