Turkey Pot Pie

Ingredients

For the Stew

• 1 tablespoon butter
• 1 yellow onion, diced
• Salt & pepper
• 2 garlic cloves, minced
• 2 cups leftover cooked vegetables, chopped
• 2 teaspoons curry powder, optional
• 1 tablespoon all-purpose flour
• 2 ½ cups low sodium chicken or vegetable broth
• 1 cup mashed potatoes
• 2–3 cups diced leftover turkey
• 1 cup frozen peas
• 3–4 tablespoons sour cream

For the Biscuits

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 2 tablespoons finely chopped sage
• ¼ cup cold butter, cut into pats
• ½–¾ cup buttermilk

Directions

1. Heat your oven to 400ºF.
2. Prepare the stew by melting the butter in a high-sided oven-safe sauté pan over medium heat.
3. Add in the onion, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes or until softened and lightly golden brown. Stir in the garlic, chopped leftover veg, curry powder, and flour and cook another minute.
4. Slowly pour in the broth, turn the heat up to medium-high, and bring to a boil. Stir through the mashed potatoes and turn the heat down to low and simmer for 10 to 15 minutes.
5. Stir in the turkey, peas, and sour cream. Season with more salt and pepper, if needed, and set aside to cool slightly.
6. While the stew cools, prepare the biscuit topping by whisking together the flour, baking powder, salt, garlic powder, and sage in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Make a well in the centre and pour in ½ cup of the buttermilk. Gently mix until a shaggy dough forms, adding more buttermilk, if needed.
7. Using a large spoon, drop spoonfuls of the biscuit dough over the stew.
8. Bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.