INGREDIENTS
· 3 tbsp. olive oil
· 1 medium onion, chopped
· 2 carrots, peeled & chopped
· 2 cloves garlic, minced
· 1 tsp. cumin
· ¼ cup all-purpose flour
· 32 oz container chicken broth
· 1 tbsp. chicken bouillon (or 1 chicken bouillon cube)
· Cajun seasoning (to taste)
· Black pepper (to taste)
· ¼ cup heavy cream
· 1 cup frozen peas, thawed
· 2 cups leftover turkey, shredded w/ skin discarded
· 2 tsp. fresh thyme, pulled of stem
· 8 count pre-made biscuit dough
· Egg wash (1 egg beaten with 1 tbsp. of water/milk/heavy cream)
2 tbsp. fresh Italian parsley, chopped for garnish
INSTRUCTIONS
· Preheat oven to 350 degrees.
· In a large cast iron or oven ready skillet, heat 3 tbsp. of olive oil on medium high heat.
· Add onions and carrots. Sauté until tender, 2 – 3 minutes.
· Add garlic and cumin. Sauté 1 minute.
· Mix in flour to make a roux. Stir non-stop for 2 – 3 minutes.
· Mix in chicken broth and bring to a simmer, 3 – 5 minutes.
· Mix in chicken bouillon, Cajun seasoning, and black pepper.
· Let simmer until sauce thickens from a soupy to a gravy-like consistency, 4 – 6 minutes.
· Mix in heavy cream and peas. Continue to simmer, 2 – 3 minutes.
· Add turkey and thyme. Cook until turkey is warmed through, 1 – 2 minutes. Remove from heat.
· Place ready-made biscuit dough in varying spots over pot pie mixture.
· Brush egg wash over each biscuit.
· Bake until biscuits are cooked through and golden brown, 12 – 15 minutes. May vary based on brand you choose.
Remove from oven. Garnish with parsley. Serve.