In a fit of cravings for turkey pot pie, but a lack of time to actually make the pot pies themselves, I decided to improvise with the crock pot. This dish is a cross between turkey with dumplings and a turkey pot pie. The creamy turkey stew, made easy with the crock pot and poured over a warm and crispy biscuit, recreates quite closely the flavors of a classic pot pie. If you close your eyes, you may even trick yourself into believing you’re eating the real thing.
Pseudo Turkey Pot Pie from the Crock Pot
1 ½ c (12 oz) of prepared turkey gravy (either homemade or from a jar)
1 lb turkey (can use cooked turkey leftovers or uncooked)
3 large carrots, sliced into rounds
1 stalk celery, sliced
1 medium onion, diced
4 medium potatoes, diced into bite-sized pieces
1 c frozen peas
1 ½ c water
2 Tbsp cornstarch
1 c milk
- In a 3 qt crock pot combine all ingredients except cornstarch and milk.
- Cook on low for 8-10 hours.
- A half hour before serving heat milk and cornstarch in a small saucepan to thicken the milk. Add your heated, thick milk to the crock pot mixture. Stir and cook on high for 20 min uncovered (if liquid needs to be reduced).
- Serve over a warm biscuit. (See below)
Yield: 12 biscuits
3 c flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
¾ tsp cream of tartar
½ c unsalted butter, softened
1 ¼ c milk
- Preheat oven to 450F.
- Combine dry ingredients in a large mixing bowl. With a fork or pastry blender, cut in the butter. Add milk, stirring until a sticky dough forms.
- Drop spoonfuls of the dough onto a cookie sheet. Bake for 10 – 15 min, or until the tops begin to turn golden.