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Upside-Down Mini Biscuit Pot Pies

This comfort food in a biscuit is a tasty and different way to use leftover Thanksgiving turkey, although these upside-down pot pies would work equally well with leftover cooked chicken.
Course dinner
Total Time 1 hour
Servings 4
Author Rachel Singer

Ingredients

  • 1 tablespoon butter
  • 2 tablespoon diced yellow onion
  • 2 garlic cloves, diced
  • 1 medium carrot, diced
  • ½ cup broccoli florets, chopped small
  • ¾-1 cup chopped cooked turkey or chicken
  • 2 tablespoon flour
  • 1 cup chicken broth
  • ¼ cup whole milk
  • Sea salt, to taste
  • Black pepper, to taste
  • 1.5 teaspoon thyme
  • 1 teaspoon rosemary, optional -- Note: I liked the rosemary flavor, but all the boys thought it was too overwhelming, so you might leave it out
  • 1 teaspoon parsley
  • ½ cup frozen green peas
  • 1 can refrigerated biscuit dough (the one that makes 8 biscuits)
  • 1 large egg, beaten with 1 teaspoon water

Instructions

  • Spray eight cups of a muffin tin with cooking spray and preheat oven to 400 degrees.
  • Heat butter in a large skillet over medium heat until melted; swirl to coat the pan. Saute onion and carrots for four minutes, then stir in garlic and broccoli and continue cooking veggies over medium heat for another 4-5 minutes, or until carrots have softened.
  • Stir in turkey. Sprinkle flour over vegetables and turkey, stir to coat, and continue sauteing over medium heat for another minute. 
  • Add in broth and bring to a boil, then stir in milk and spices and simmer pot pie filling over medium heat, stirring frequently, until mixture starts to thicken. Stir in peas and turn off the heat under the pan.
  • Divide the pot pie filling equally among the prepared muffin tins and bake at 400 degrees for 10 minutes. Meanwhile, beat the egg together with 1 teaspoon of water.
  • Remove the muffin pan from the oven and top each tin of pot pie filling with a circle of biscuit dough, pressing it down into the cup carefully. Brush the top of each biscuit with egg wash.
  • Return pan to oven and bake mini pot pies for another 12 minutes, or until biscuits are golden brown. 
  • Let your upside-down pot pies cool for about five minutes, then use a spoon to carefully invert each biscuit browned-side down onto a plate, and scoop the rest of the filling out onto the top. Serve hot.

Notes

I deliberately made my pot pie filling less "goopy" so that the biscuits wouldn't get soggy. If you prefer more goopiness (the technical term here...), you can add a little more broth and milk and pre-cook the filling for a shorter amount of time. You could also mix things up with different veggies, if you prefer.