Vegetable Turkey Biscuit Mini Pot Pies

Over the years, I’ve created many of my own dishes that I often refer to as “Inventos”; this one was created on a whim because (a) I needed something quick to make (besides the usual: eggs, pancakes, crepes, waffles etc…) in the morning for breakfast, and (b) up until several years ago, both the hubby and I developed allergies to chicken (yes, including “organic chicken”). Though we weren’t big chicken pot pie fans for they were always either too starchy, salty or just plain flat and unsatisfying, every now and then we would crave the flaky top part of a chicken pot pie. So, rather than following the typical recipe – I created my own revised version of this staple by using biscuit dough to create a pocket as it were with mixed frozen vegetables, left over turkey meat that I shredded and a sprinkle of cheese. Just when you think there was no way you could improve this good’ol traditional recipe, here I come with my own concocted version! It’s buttery biscuit meets hot pocket in a pot pie sort of style that’ll have your guests begging for more. All that’s needed is one can of biscuit dough, some left overs and in 13 to 17 minutes, depending on the oven, you will hear the sound of your oven clock going ding! All ready for you to enjoy.

If you don’t have the left overs, whip up a quick gravy, saute the vegetables in a pan and mix with gravy as directed below, which only takes a couple of minutes while preheating the oven.

Ingredients

Preheat oven 350 degrees

1 can (12 oz) Pillsbury Grand biscuits

1/4 cups shredded turkey

2 cups mixed frozen vegetables

2 cups vegetable or beef stock

1/2 cup shredded mixed cheese (or of your choice)

2 tbsp. butter (plus 2 more for veggies)

2 tbsp. flour

1 egg

2 tbsp. water

1 tsp. dried oregano (or fresh)

1 tsp. thyme

1 tsp. rosemary

1/8 tsp. garlic powder

Salt and pepper to taste

Direction

Separate biscuits and gently stretch each as you would pizza dough.

Place stretched dough over each Ramekin – pressing the dough into the bottom of the ramekin without puncturing – leave extra to spill over the lip of theramekin.

Start filling each ramekin with a tablespoon (or as much as you’d like) of the vegetable and gravy mixture. Sprinkle cheese on top of veggie mixture. Then fold biscuit dough over the filling.*

Make your egg wash by mixing the egg with water and brush the top of the dough in each ramekin. Then place them all on a baking sheet and pop them in the oven (follow the baking direction on the biscuits’ package).

Gravy

Direction

Place a pan on medium high heat. Melt butter.

Stir in the flour with a whisk, continue to cook slowly to brown the flour for about a 1 minute.

Slowly add 2 cups of vegetable or beef stock stirring with a wire whisk until gravy begins to thicken.

Vegetables

Direction

In a medium saute pan,  heat 2 tablespoons of butter. Add the vegetables to the pan, toss gently by moving the pan back and forth. Cook the vegetables for about 3 minutes until heated through. Season with salt and pepper. Transfer the vegetables into the gravy and mix.

*This is where your creativity can shine in how you close up the top. You can simply fold twisting the top a bit, or you can fold the dough in a bow formation so it can come out of the oven looking like a golden little gift. I kept mine simple this time with what I like to call a simple rustic fold.