Turkey Pot Pie--It's Delicious

I know you are sick of turkey. So am I. That's why I invented this--Grace's very own version of this oldie but goodie. Try it, I promise, you'll like it.

Turkey Pot Pie ala Grace (serves 4-6)

Filling:
1 Tbsp olive oil
1 onion, chopped
3 whole or 10 baby carrots, chopped
2 stalks celery, chopped
1 handful of fresh parsley, chopped
1 10 oz pkg frozen peas
salt, pepper and garlic powder to taste
3 cups cooked turkey cut in small pieces

Sauce:
2 Tbsp butter
2 Tbsp flour (Wondra brand flour for sauces works best, but any white flour will do)
1 1/2 cups chicken broth


In large skillet, saute olive oil with onion, carrots, celery, peas and parsley til they are just cooked, approx 8 minutes. Add turkey and seasonings.

While veggies cook grab a saucepan and melt butter. Mix in flour to form a paste. Add broth and whisk til smooth and thickened.

Pour contents of skillet into casserole dish or baking pan. Add contents of saucepan and stir; set aside.

Make biscuit topping:

6 Tbsp butter, cut in pieces
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk

Blend thoroughly and crumble dough over turkey mixture in casserole dish. Press gently to cover the filling.

Bake at 350 for 45 minutes until biscuit topping is completely cooked.

Enjoy!