Bubble Up Turkey Pot Pie

Looking for even more ways to get rid of that left over turkey? This turkey pot pie hits the spot. I think everyone seems to have some carrots, celery, and onion left over from making stuffing. And…. left over turkey lying around the day after Thanksgiving. The only extra ingredients you’d need to get is a can of biscuits.

I looked at a couple of different pot recipes including one I’ve made from Ina Garten and one that was in the Martha Stewart magazine and couldn’t figure out which one to make. They both looked good but Ina Garten’s recipe had a lot of butter in it (go figure) and martha stewart’s recipe had a lot of bacon in it (no offense to bacon). Either one is not very good. So… I decided to cut way back down on the butter and only use 2 tablespoons versus 3/4 cup of butter. Then I remember that there was a bubble up recipe for chicken pot pie, and I had a can of biscuits in the fridge. Walla, 3 different recipes combined into one. It turned out pretty darned good for just winging the recipe.  This recipe doesn’t even have condensed soup in it either, for all you people who don’t like to use that.

Servings 8

Points Plus: 9

Calories 336 | Fat 9.53g |  Carbohydrate 41.64g | Fiber 3.8g | Protein 21.75g


2 tablespoons butter
3 tablespoons flour
2 1/2 cups of low sodium chicken stock
1/2 cup of 1% milk
1 cup diced celery
1 cup of diced onion
1 cup of diced carrot
2 to 3 cups of shredded turkey
2 1/2 cups of chicken stock
salt to taste
pepper to taste
1/4 teaspoon of crushed red pepper
1 can of 16.5 oz low fat buttermilk biscuits
1 cup of cheddar cheese (optional)

Melt butter in large stock pot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and 1/4 teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.

Next, and in chicken broth and stir until the mixture becomes thick. Mix in 1/2 cup of milk and add the turkey. Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. Bake at 350 for 25 minutes.