Leftover Turkey and Veggies Pot Pie

1. 1

   For the filling:

2. 2

   Put 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat.

3. 3

   Add onions and carrots, cook, stirring, until golden brown and tender, 6 to 8 minutes.

4. 4

   Transfer to a bowl and set aside.

5. 5

   Heat the remaining 2 teaspoons oil in the pan over medium-high heat.

6. 6

   Stir in mushrooms and cook, stirring often, until browned and their liquid has evaporated, about 6 minutes.

7. 7

   Put the onions and carrots back to the pan.

8. 8

   Add 2 cups broth and bring to a boil, reduce heat to a gentle simmer.

9. 9

   Stir in cornstarch with the remaining 1/2 cup broth, add to the pan and cook, stirring, until the sauce thickens.

10. 10

    Stir in turkey, peas, sour cream, salt and pepper.

11. 11

    Transfer the filling to a 2-quart baking dish.

12. 12

    For the biscuit:

13. 13

    Preheat oven to 400F.

14. 14

    Mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.

15. 15

    Using your fingertips, cut butter into the dry ingredients until crumbly.

16. 16

    Stir in buttermilk and oil, keep stirring until just incorporated.

17. 17

    Drop the dough onto the filling in 6 even portions.

18. 18

    Place the baking dish on a baking sheet.

19. 19

    Bake the pot pie until the topping is golden and the filling is bubbling, about 35 minutes.

20. 20

    Let cool for about 8 minutes.

21. 21

    Serve warm.

* Per serving · 4 servings · Values may vary.