Turkey Pot Pie Turnovers
Delicious turkey pot pie inside a turnover. If you're a fan of Thanksgiving, this might be the best thing you have ever tasted!
Servings: 16
Calories: 147kcal
Ingredients
For the Pot Pie Filling
- 4 cups chopped turkey
- 4 large red potatoes chopped small
- 1 cup carrots shredded or sliced
- 1 cup corn kernels fresh or canned
- salt & pepper
Sauce
- 3 Tablespoons unsalted butter plus extra for the crust
- 3 garlic cloves minced
- 1/2 cup flour
- 3 cups chicken stock
- 1 Bay leaf
- 1 Tablespoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- salt and pepper
For the Turnover
- 2 cans Pillsbury Grands Southern Homestyle Buttermilk Biscuits grab a coupon!
Instructions
- Melt butter in a saucepan.
- Add garlic and cook until fragrant, about 1 minute
- Add flour slowly, whisking until combined, 2-3 minutes
- Slowly whisk in stock, thyme and Italian seasoning
- Whisk constantly, over medium heat until sauce thickens, about 5 minutes.
- Season with salt and pepper
- Add turkey and vegetables to pan, combining well.
- Cook until heated through.
- Let cool slightly.
- Roll out biscuits to about 5 inches diameter.
- Add spoonful of pot pie to center of biscuit dough.
- Fold dough over, pinching to close turnover.
- Use a dough crimper to make a ridge along edge of turnover.
- Brush with melted butter.
- Bake at 375 for 25 minutes.
- Serve warm with a side of cranberry sauce.
- Makes 16 turnovers.
Nutrition
Serving: 1 | Calories: 147kcal | Carbohydrates: 18g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 159mg | Potassium: 403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1430IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg