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Turkey Skillet Pot Pie with Biscuits


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.

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