Leftover Turkey & Veggies Pot Pie

Directions

For the filling:

Put 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat.

Add onions and carrots, cook, stirring, until golden brown and tender, 6 to 8 minutes.

Transfer to a bowl and set aside.

Heat the remaining 2 teaspoons oil in the pan over medium-high heat.

Stir in mushrooms and cook, stirring often, until browned and their liquid has evaporated, about 6 minutes.

Put the onions and carrots back to the pan.

Add 2 cups broth and bring to a boil, reduce heat to a gentle simmer.

Stir in cornstarch with the remaining ½ cup broth, add to the pan and cook, stirring, until the sauce thickens.

Stir in turkey, peas, sour cream, salt and pepper.

Transfer the filling to a 2-quart baking dish .

For the biscuit:

Preheat oven to 400°F.

Mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.

Using your fingertips, cut butter into the dry ingredients until crumbly.

Stir in buttermilk and oil, keep stirring until just incorporated.

Drop the dough onto the filling in 6 even portions.

Place the baking dish on a baking sheet.

Bake the pot pie until the topping is golden and the filling is bubbling, about 35 minutes.

Let cool for about 8 minutes.

Serve warm.