This is what you do with Thanksgiving leftovers. The recipe should translate to roast chicken as well.
This is a little different from your usual pot pie. Most times the gravy is actually a veloute sauce based on chicken or turkey stock; this recipe saves the pan drippings from the turkey and uses them instead, and is probably a bit easier than the usual because of that. The biscuit crust is a simple and very tasty topping.
3 c leftover roast turkey or chicken
1 medium onion, sliced or chopped
2 c dry white wine (Chardonnay preferred)
assorted vegetables, diced if necessary (peas, beans, broccoli, corn, carrots, celery are all acceptable)
olive oil
Chardonnay Pan Gravy (below)
1/2 recipe Parsley and Garlic Biscuit Dough
8in cake pan
Preheat oven to 375F.
Saute onions in olive oil and add to gravy.
Roll out biscuit dough to create a circle large enough to just cover the pan.
Mix turkey, vegetables, and gravy in cake pan. Cover with dough and dot surface with butter or olive oil.
Bake for 30 minutes.
Chardonnay Pan Gravy
This is actually more of a delayed deglaze than a gravy. It's the secret to the recipe -- don't substitute bottled gravy. You can also do a straight deglaze if you're so inclined.
2 c Chardonnay or another dry white wine
pan drippings from roast turkey
4 tbs unsalted butter
4 tbs flour
salt and pepper to taste
Mix wine and pan drippings over medium heat until fully dissolved.
Make a roux with the butter and flour.
Mix everything together over low heat and stir until thickened.
Parsley and Garlic Biscuit Dough
Makes excellent biscuits as well, but the garlic punch is still pretty powerful even after baking.
2 1/4 c Bisquick
2/3 c milk
1 tbs dried parsley
2 cloves garlic, crushed
Mix ingredients until dough forms. You can use as the crust for the above or make biscuits out of it (a great side dish for many dinners).
