Slow Cooker Turkey Pot Pie

Prep Time 15 minutes

Cook Time 8 hours 40 minutes

Total Time 8 hours 55 minutes

Servings 6

Ingredients

Pot Pie Base:

• 1 pound leftover turkey or uncooked bonless, skinless turkey or chicken
• 1 pound carrots
• 1 small onion
• 3 cloves garlic
• 1/4 cup flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 2 tablespoons cornstarch for later
• 1/2 cup heavy cream for later

Biscuit topping:

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 5 tablespoons butter
• 1 cup milk
• 1 cup shredded sharp cheddar cheese

Instructions

1. Peel carrots and rough chop into 1/2 inch or so pieces
2. Peel and cut onion into petals
3. Mince garlic into larger than usual pieces
4. Add turkey and veggies to crock and sprinkle with flour and seasonings
5. Toss to coat with the flour
6. Add broth and stir to combine
7. Cover and cook on high for 3-4 hours or low for 6-8
8. Whisk cornstarch with an equal amount of water
9. Add to crock with cream
10. Continue cooking on high for 30 minutes until thick and creamy
11. In the meantime preheat oven to 450 degrees
12. Line baking sheet with parchment paper
13. Sift 1 3/4 cups flour, baking powder, garlic powder and salt into bowl
14. Chop butter and cut into flour mixture until crumbly
15. Create a well and pour in milk
16. Mix gently until just combined
17. Mix in cheese until evenly distributed, being careful not to overmix
18. Drop into 12 equal sized biscuits
19. Bake 9-11 minutes until lightly browed
20. Serve pot pie mixture topped with one or two biscuits

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