Photo by Quentin Bacon

If your family is anything like mine, second-run meals (aka leftovers!) are a way of life, especially in the week following Thanksgiving. For a family that usually makes at least two different versions of every dish, including the turkey, "going overboard on the food" would be putting it lightly. That said, nothing makes us happier than settling into our extra food, and one of my favorite dishes to make is this Biscuit-Topped Turkey Potpie. You can make it in a casserole if you're still feeding the group, or you can divide it among little ramekins or bowls for individual servings. These can also be frozen away and heated up again for a time when you're not so turkey-ed out!

Ingredients
Filling
1/2 cup (1 stick) unsalted butter
2 carrots, peeled and cut into ½inch pieces (1 cup)
2 stalks celery, cut into ½inch pieces (1 cup)
1/2 cup chopped onion
1/2 cup frozen peas
3 tablespoons minced fresh parsley
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups chicken broth
1 bay leaf
12 ounces skinless, boneless turkey breasts or thighs
2 medium potatoes, peeled and chopped (1 1/2 cups)
2/3 cup all-purpose flour
2 teaspoons fresh sage or 1 teaspoon dried sage, crushed
1/2 teaspoon dry mustard
1 1/2 cups milk
2 tablespoons dry sherry

Biscuit Topping
2 1/4 cups all-purpose flour
3/4 cup sifted cake flour
4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon minced fresh parsley (optional)
1 tablespoon minced fresh rosemary (optional)
2 teaspoons minced fresh thyme (optional)
5 tablespoons cold unsalted butter
5 tablespoons vegetable shortening
1 1/2 cups buttermilk, plus more for brushing (optional)

Directions
1. Prepare the filling: In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the carrots, celery, and onion and cook, stirring, until tender, about 3 to 4 minutes. Stir in the peas, parsley, thyme, salt, and pepper and cook, stirring, for 1 minute more. Remove the pan from the heat; set aside.
2. In a large saucepan bring the broth and bay leaf to boiling over high heat; add the turkey. Cover the pan, reduce the heat, and simmer for 15 minutes or until the turkey is no longer pink, adding the potatoes for the last 7 minutes. Strain the broth and reserve; discard the bay leaf. Set the turkey and vegetables aside; when cool, chop the turkey into bite-size pieces.
3. In the same large saucepan over medium heat, melt the remaining 5 tablespoons of butter. Stir in the flour, sage, and mustard until combined and cook, stirring, until lightly browned, about 1 minute. Whisk in the reserved turkey broth and the milk. Cook, stirring, until the mixture is thick and bubbly, about 2 to 3 minutes. Remove the pan from the heat; stir in the sherry. Stir in the reserved turkey and vegetables. Cover and keep warm.
4. Preheat the oven to 400ºF. Butter 8 ovenproof bowls (or a 3-quart casserole).
5. Prepare the biscuit topping: In a large mixing bowl or food processor, combine the flours, baking powder, baking soda, and salt. Add the parsley, rosemary, and thyme, if using. Sift the mixture three times (or pulse in the food processor). Using a pastry blender or two knives (or the blade attachment of the food processor), cut the butter and shortening into the dry ingredients until the pieces are pea-size. Add the buttermilk all at once, stirring or pulsing just until combined and a dough forms.
6. Pour the turkey mixture into the prepared bowls or casserole. Using a large spoon, drop the dough in 8 mounds on top of the turkey mixture. If desired, brush the mounds with additional buttermilk. Bake for 30 to 35 minutes or until the biscuit tops are golden and a wooden toothpick inserted near the center of one comes out clean.

Simplify Use a precooked rotisserie turkey or chicken breast cut into bite-size pieces, frozen vegetables, and/or a packaged biscuit mix.

Click here for more ideas on how to use up your leftover turkey.

Click here to search our recipe finder.

-- Sara Hennessey

See More: Dinner , Food & Recipes , Recipes