Ingredients:

¼ cup butter

1 large onion, diced

3 carrots, chopped, about 1 cup

½ cup flour

2 cups turkey or chicken broth

1 cup milk

2 cups leftover turkey, diced

1 cup frozen peas

6 biscuits, 1 package ready-to-bake biscuits

 

Directions:

Preheat the oven to 400° F. In a large heavy skillet or saucepan, melt the butter over medium heat. Add the onion and carrots, and cook until soft and golden. Sprinkle in the flour and cook for an additional minute, then whisk in the stock vigorously to avoid any lumps. Whisk in the milk and bring to a simmer, then turn the heat to low and cook until thick but still saucy, stirring often, for 5−10 minutes. Stir in the turkey and peas, then season to taste with salt and pepper.

 

Arrange six ramekins on a baking sheet. Spoon the filling into the ramekins. Roll out the biscuits to fit the top of the pot pies and cover each ramekin. Bake until the crust is golden and the filling is bubbling, about 20 minutes.

 

Serves 6