Turkey Pot Pie

A great recipe to use up the last of that Thanksgiving turkey! Serves 50.

Filling:

Turkey Pot Pie
  • 2 turkeys ~ 12 lbs turkeys or 12 cups
  • pulled meat
  • 10 cups mixed vegetables (carrots, peas, onions, green beans, corn)
  • 1/2 cup butter
  • 3/4 cup flour
  • 10 cups turkey or chicken broth
  • 1 tsp salt
  • 1 Tbl pepper
  • 1 Tbl thyme
  • 1 Tbl sage

Pastry Topping

  • 8 cups biscuit mix
  • 4 cups milk (can use water if desired)
  • 1 Tbl thyme
  • 1 Tbl sage

Directions

Preheat oven to 350. Layer turkey meat in bottom of 2 full size catering pans. Melt Butter over low heat and slowly add flour, mixing and stirring for 5-7 minutes. Gradually add broth until sauce is thickened. Add mixed vegetables (if using frozen vegetables, reduce broth by 1 cup). Season to taste with salt, pepper, thyme and sage. Pour vegetable sauce mix over both pans

Note: liquid used can be increased or decreased to desired consistency

To prepare topping: Combine biscuit mix, milk, and herbs, and mix until “doughy." Place 1/4 cup “dollops” of dough mixture on top of entire pot pie, until mixture is gone. Bake at 350 for approximately 30 minutes until biscuits are brown.