Thanksgiving sure was different this year, but I wanted to keep the food as close to “normal” as possible. We sat at separate tables in the backyard with plates piled high as we ate, talked and caught up on our lives. As the sun slowly set over the hills everyone started piling on layers of clothing and blankets so that we could spend more time together. Finally frozen, we headed inside to our separate sleeping spaces and connected on zoom for just a little longer. The time slipped by way too fast. The next day I was feeling a little low so I had a slice of leftover apple pie with my coffee for breakfast. As I was eating the pie, I was deciding what to do with the left over turkey. I decided on the recipe below. Pot Pie is the ultimate comfort food when the nights turn cold as they are now. Most of the other ingredients are staples you probably already have sitting in your kitchen cabinets.

Turkey Filling:

• 2 ½ cups cooked turkey diced

• 2 ribs celery diced in to ½ inch pieces

• 1 cup yellow onion diced

• ¾ lb Yukon Gold or red skinned potatoes

• 3 carrots peeled and diced in ½ inch pieces

• 4 cups of turkey, chicken, or vegetable broth

• 1/4 cup frozen green peas defrosted

• Left-over turkey gravy (optional)

• 4 tablespoons each of butter and flour

• ¼ teaspoon each of nutmeg and dried thyme

• ½ cup chopped flat leaf parsley

For biscuit topping:

I cup all-purpose flour

¼ cup whole wheat flour

1 ½ teaspoon baking powder

½ teaspoon each of salt & baking soda

4 tablespoon cold unsalted butter diced

1/3 cup cheddar cheese

1 large egg

1/3 cup buttermilk

Egg wash ( combine 1 egg plus 2 tablespoons water and whisk)

In a large saucepan bring the turkey stock to a low boil add the potatoes, celery, and carrots. Cook until the vegetables are soft —10-15 minutes. Drain vegetables and put in a bowl with the chicken. Reserve the stock. Add butter to a large saute´ pan, cook over medium low heat until melted. Toss in the onion and cook until translucent 3-5 minutes. Sprinkle with flour (if you are going to use your leftover gravy add only half the flour). Stir to coat and cook for another minute. Pour stock in a steady drizzle slowly over the onion mixture stirring constantly until combined. If you have leftover gravy now is the time to add it. Bring to a low simmer add the thyme and parsley and cook for about 3 minutes. Add the turkey and vegetables and green peas (if using). Taste to check the seasoning. Add salt now if needed. Pour into a baking dish or 4- 2 cup ramekins.

Preheat oven to 450°

To make the biscuits whisk flours, salt, baking soda and baking powder in a large mixing bowl. Add the diced butter and using your fingers mash the butter into the flour until it resembles cornmeal. Add the cheddar cheese and combine. In a measuring cup whisk together the egg, and the buttermilk. Pour the mixture over the flour stirring until it comes together in a ball. On a lightly floured surface flatten the dough out to 2” thick. Using a round cookie cutter dipped in flour cut as many biscuits as you can. Gather the scrapes up and repeat. Arrange the biscuits on top of the turkey mixture and brush top with egg wash place in the oven until the biscuits are golden—15-25 minutes.