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Cheddar Cheese Biscuit Crust Topping for Leftover Chicken, Turkey or Beef Pot Pie Recipe
Leftover meats are wonderful, plan on having some for use in other meals!
I roasted a whole turkey earlier this week. You don't need to be feeding a crowd on a holiday to enjoy whole roasted turkey! They are great year round. I will buy several smaller ones when they're on sale for less than a dollar during the Thanksgiving sales. Stock up that freezer when you find a deal, then simply roast it without all the fussy stuffings.
I had this 12 pound bird, and only three people to feed the day I roasted it. Needless to say there is plenty of leftover turkey at my disposal.
Make your favorite pot pie filling first
The beauty of pot pie is that you can pretty much put anything in there that you have on hand.
I am making a turkey pot pie today, you can easily make chicken or beef if you've got that on hand. There really are no rules to pot pie, mix in what you have on hand and what your family likes. Meat + Vegetable + Gravy = Pot Pie filling.
For my pot pie, I used about 3-4 cups of leftover meat, 1.5 pounds of mixed frozen vegetables that I added to a large pot where I sauteed one chopped onion in a 2 tablespoons of butter. I then mixed it all with some leftover home made gravy that I made when I roasted my turkey.
If you don't have home made gravy, jarred gravy or gravy made from a mix will do, too. I added some thyme and freshly ground pepper to mine and simply heated it all through and placed it in a 9x13 baking dish.
Now comes the truly yummy part, topping it off with those cheddar cheese biscuits. My son is not a fan of traditional pie crust on his pot pies, like I am, but he loves these.
Cheddar Cheese Biscuit Recipe
Pretty and rustic looking, filling and tasty, too!
Measure and mix the following in a large bowl:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon black pepper
1 cup or 4 oz grated cheddar cheese - the finer the better. If you buy pre-shredded cheese that's fine too
1/4 cup grated Parmesan cheese - yes, the kind you sprinkle on your spaghetti is fine.
Mix all this up well, the cheese should all be coated with flour and not clumping together.
Cut 6 tablespoons of butter into small 1/2 inch squares. This is 3/4 of a stick, just cut it lentghwise on each side then slice into small cubes.
Mix the butter into your bowl well with a pastry blender. If you don't have a pastry blender, all is not lost! You may use your clean hands to rub the butter into your flour mixture with your fingers until it's a fine crumbly texture.
Next, add 1 1/4 cups of buttermilk (Who ever has buttermilk on hand? I don't, so I substitute 1 Tablespoon of the milk with white vinegar, mix and let stand for a few minutes.)
Mix until just evenly wet and there's no more dry flour on the bottom of your bowl Don't overwork your dough.
Now top your pot pie with 8 piles of the dough, leaving some space between each, as they will spread.
Bake your pot pie for 35 minutes at 400 degrees.
If making a smaller potpie, you can easily cut this recipe in half, or bake some biscuits separately on a parchment lined baking sheet.