My husband cannot get enough turkey. Despite the fact that we go to a big family Thanksgiving dinner and eat a perfectly smoked turkey with all the trimmings, he insists on cooking his own the next day. I have to say he did a great job.
We had a beautiful turkey from Mary’s Chickens which is run by Pitman Farms. They have been raising and selling poultry in a humane manner for three generations in California. But after two days of turkey, stuffing and gravy, I had to find something else to do with those leftovers.
This recipe doesn’t take much time, and you probably have most of the ingredients in your refrigerator. Since this is a leftover recipe for tired cooks, it calls for uncooked pre-made biscuits, such as Immaculate or Pillsbury. If you have a favorite recipe for making your own biscuits, that would make this even better, but I was going for the quick meal here, inspired by Ellie Krieger’s Comfort Food Fix.
Preheat the oven to 375. Grease a deep 9×11 dish with butter, oil, or cooking spray.
Take the leftover turkey, and chop it up into bite sized pieces. Turkey can be dry, so I refreshed it with some chicken stock, salt and pepper in a pan.
Meanwhile, chop your vegetables. I happened to have an onion, celery, carrots and parsnips.
Saute the vegetables in olive oil, until they are soft – about three minutes. Then add garlic, and continue to cook for three more.
Stir or whisk the flour into the broth and set aside. Stir in the milk, then the broth mixture.
Add salt and thyme, stir, bring to a boil, then reduce heat and simmer for two or three minutes until thickened.
Add the peas and chicken, and stir to combine. Pour into the greased dish then top with the raw biscuit dough.
Bake for 18 – 20 minutes until the biscuits are golden brown, and the chicken mixture is bubbling in between.
Scoop into individual bowls, and watch it be devoured. Enjoy!