This is a quick and tasty way to use up leftover Thanksgiving turkey (also works great with a supermarket rotisserie chicken). You can make homemade biscuits, but the ready-made biscuits make the recipe a breeze to put together. You can serve the pot pie ri…
What you'll need
Ingredients
1 package Pillsbury Refrigerated Grands Homestyle Buttermilk Biscuits
1 (10-ounce) package frozen peas or carrot and pea medley (or leftover roasted vegetables)
2-3 cups cooked turkey, shredded or 1 whole rotisserie chicken - skin discarded, meat shredded into large bite-sized pieces
4 teaspoons lemon juice
Salt and Ground black pepper
The method
Directions
01
Chopped scallion greens or parsley, for garnish
02
Remove biscuits from package, place on baking sheet, and sprinkle with a little salt. Bake according to package instructions.
03
Meanwhile, melt butter in large skillet over medium heat. Add onion, celery thyme and ½ tsp. salt and cook until soft, about 5 minutes.
04
Stir in flour and cayenne and cook, stirring constantly, until incorporated 1-2 minutes.
05
Stir in vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth and cream and simmer until thickened, about 5 minutes. Stir in vegetables, turkey, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and and garnish with scallions and serve.
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
This makes a perfect side dish for Butter Chicken, Chicken Tikka Masala, or Tandoori. Rinsing the rice is an important step which delivers a light and fluffy dish with grains that are separate and distinct.
I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Quick Biscuit Turkey Pot Pie
Prep
Cook
Yield
This is a quick and tasty way to use up leftover Thanksgiving turkey (also works great with a supermarket rotisserie chicken). You can make homemade biscuits, but the ready-made biscuits make the recipe a breeze to put together. You can serve the pot pie ri…
Ingredients
1 package Pillsbury Refrigerated Grands Homestyle Buttermilk Biscuits
1 (10-ounce) package frozen peas or carrot and pea medley (or leftover roasted vegetables)
2-3 cups cooked turkey, shredded or 1 whole rotisserie chicken - skin discarded, meat shredded into large bite-sized pieces
4 teaspoons lemon juice
Salt and Ground black pepper
Cook Like James · The method
Directions
1
Chopped scallion greens or parsley, for garnish
2
Remove biscuits from package, place on baking sheet, and sprinkle with a little salt. Bake according to package instructions.
3
Meanwhile, melt butter in large skillet over medium heat. Add onion, celery thyme and ½ tsp. salt and cook until soft, about 5 minutes.
4
Stir in flour and cayenne and cook, stirring constantly, until incorporated 1-2 minutes.
5
Stir in vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth and cream and simmer until thickened, about 5 minutes. Stir in vegetables, turkey, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and and garnish with scallions and serve.
Cook Like James
Quick Biscuit Turkey Pot Pie
Prep
Cook
Yield
This is a quick and tasty way to use up leftover Thanksgiving turkey (also works great with a supermarket rotisserie chicken). You can make homemade biscuits, but the ready-made biscuits make the recipe a breeze to put together. You can serve the pot pie ri…
Ingredients
1 package Pillsbury Refrigerated Grands Homestyle Buttermilk Biscuits
1 (10-ounce) package frozen peas or carrot and pea medley (or leftover roasted vegetables)
2-3 cups cooked turkey, shredded or 1 whole rotisserie chicken - skin discarded, meat shredded into large bite-sized pieces
4 teaspoons lemon juice
Salt and Ground black pepper
Directions
1
Chopped scallion greens or parsley, for garnish
2
Remove biscuits from package, place on baking sheet, and sprinkle with a little salt. Bake according to package instructions.
3
Meanwhile, melt butter in large skillet over medium heat. Add onion, celery thyme and ½ tsp. salt and cook until soft, about 5 minutes.
4
Stir in flour and cayenne and cook, stirring constantly, until incorporated 1-2 minutes.
5
Stir in vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth and cream and simmer until thickened, about 5 minutes. Stir in vegetables, turkey, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and and garnish with scallions and serve.
