I knew I had a busy week coming up so I wanted a one dish meal ready to go. Meat, veg, carbs, all in one pot. Turkey and vegetables in a creamy gravy topped with refrigerator biscuits. Popping that tube open scares me every time. You?

Turkey Pot Pie

2c            shredded turkey

2T           coconut oil

2              carrots

2              celery

2              potato

1/2         white onion, diced

4oz         cremini mushrooms, diced

1c            broth

2t            thyme

1/2t        nutmeg

                salt / pepper

3T           butter

3T           flour

3c            almond milk

1can       refrigerator biscuits

Make Roux

In medium saucepan, melt 3T fat (butter or oil), fry 1t thyme, 1/4t nutmeg, 1t salt, and 1t pepper for about 30 seconds, until it blooms (you smell it). Add 3T flour, cooking for 2-3 minutes until the color starts to darken.

Slowly whisk in 3c almond milk (unflavored) so there are no chunks of flour. Bring milk to boil, then lower heat and leave to simmer while you prepare the pie mixture. Whisk this a few times, watching so it does not boil over. If it does, lower your heat.

Preheat oven to 400.

Make Filling

In large saucepan, add 2T coconut oil, when oil is hot add 1t thyme, 1t salt, and 1t pepper, frying for ~30 seconds, until it blooms.

Add 1/2 white onion diced, cook until softened, 2-3 minutes.

Add 2 carrots diced, 2 celery diced, and 4oz mushrooms diced (about ½ a tin). Cook for 2-3minutes.

Then add 1c broth (vegetable, chicken, or turkey) and 2 potatoes diced. Cover and simmer for 12-15 minutes, stirring occasionally.

Add 2c turkey, roux from step 1. Mix well, cover and simmer for 5-8 minutes more.

Pour into tall casserole dish (8×8 or larger).

Top with 1 tube refrigerator biscuits, cut into 1/4s. Place casserole on cookie sheet, or foil lined cookie sheet if you are using a dish with low sides.

Bake at 400 for about 20 minutes, until the biscuits are browned. 400 is the suggested temperature on the biscuits and the cooking time is 15-18 minutes. I am baking at high altitude so it takes a few minutes longer for the biscuits to get done. Please adjust your baking time as needed.

Remove from oven, let sit for 8-10 minutes, then serve.

Notes:

If you like more crust on top, use 2 cans of refrigerator biscuits.

This recipe freezes well, eat within 3 months. You can reheat this in a microwave or bake from frozen in a 400 oven for 25-28 minutes, just be sure to cover with foil, then uncover for 5-8 minutes more.

I like to prepare this and put some away for those days when you run out of time to cook.