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