TJ's Turkey Pot Pie with Buttermilk Biscuit Crust

For some folks, the best part of the holiday meal is the leftovers-think turkey sandwiches, stuffing scrambles, and pot pie. (Yes, we are "some folks," and we imagine that if you're still reading, you are, too.) This pot pie recipe gets its comforting creaminess thanks to Trader Joe's Condensed Cream of Portabella Mushroom Soup, but eschews the classic butter crust in favor of ready-to-bake Trader Joe's Organic Biscuits. This means you can enjoy those leftover Turkey Day flavor favorites without breaking out the dough roller. Play it again, Joe!

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Step 1

Preheat oven to 350°F.

Step 2

In a 3.5-quart, oven-safe skillet over medium heat, add olive oil and mirepoix. Sauté 5 minutes. Add vegetables, condensed soup, stock and turkey and bring to a simmer for 5 minutes.

Step 3

Turn off heat and stir in thyme, rosemary, and pepper.

Step 4

Remove biscuits from packaging. Separate and arrange biscuits evenly atop pot pie filling.

Step 5

Bake 16-18 minutes on center rack of oven, until biscuits are golden brown and filling is bubbling. Remove from oven and let cool slightly before serving.

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