Turkey Pot Pie with Biscuit Crust

Diced turkey, the crunch of celery and almonds, and the silky smoothness of cheese work together beautifully in this easy casserole. This outstanding recipe makes enough to serve 6.

Turkey Pot Pie with Biscuit Crust:

To Prepare the Pie Filling: 

1 c. (250 mL) mayonnaise

1 tbsp. (15 mL) lemon juice

1 tbsp. (15 mL) flour

½ tsp. (2.5 mL) poultry seasoning

Salt and lemon pepper, to taste

1 tsp. (5 mL) finely minced parsley

3 c. (750 mL) chunked, cooked turkey (see Note)

1-½ c. (375 mL) diced celery

⅓ c. (80 mL) toasted, slivered almonds (see Index for How to Toast Nuts)

¾ c. (180 mL) grated cheese

Preheat oven to 425 deg. F. Lightly grease a 1-½ qt. (1.5 L) circular casserole or deep-dish 10-in. (25 cm) pie pan. Combine mayonnaise, lemon juice, flour, poultry seasoning, salt and pepper, and parsley in bowl, mixing well. Stir in turkey, celery, almonds, and grated cheese. Spoon into casserole or pie pan and set aside.

Dice celery ...

Chop turkey into bite-sized chunks ...

Grate cheddar ...

Combine filling ingredients. ... Spoon into baking dish.

To Prepare the Biscuit Crust: 

1 c. (250 mL) all-purpose flour

1-½ (7.5 mL) tsp. baking powder

¼ tsp. (1.2 mL) salt

3 tbsp. (45 mL) cold butter or margarine

⅓ c. (80 mL) milk

Combine flour, baking powder, and salt in medium bowl. Using pastry blender, cut butter or margarine into flour mixture 1 tbsp. (15 mL) at a time, until mixture is the size of peas. Add milk all at once, stirring quickly with fork. Mixing with clean hands, press dough into a ball. Flour dough lightly on both sides, patting into circular shape. Roll approximately ½ in.to ⅜-in. (1.27 cm-to-1 cm) thick on lightly floured work surface with lightly floured rolling pin. Position pastry over top of hot turkey mixture, fluting edges if possible. Cut slits in pastry to vent steam. Bake 20-to-25 min., until crust is golden and pie has heated through.

With pastry blender, cut chilled butter into flour mixture.

Gather pastry into ball.

Roll out on lightly floured board.

Place pastry over pie filling, cutting slits to vent steam.

Serve hot, spooning from baking dish.

Note: This pie is also excellent made with 8 uncooked, boneless chicken thighs. Rinse, blot dry, and poach thighs 5 min. in 1 c. (250 mL) simmering chicken or turkey stock. Use commercial or home-made Poultry Stock. To make your own, see One Click: How to Make Poultry Stock. Cool meat, dicing into chunks before proceeding as recipe directs.

For more recipes using leftover turkey, see One Click: Turkey.