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Turkey Pot Pie Recipe

Christmas is so close! What’s on the menu? ✨⁠

Try this Delicious BRAND NEW Recipe for The Turkey Pot Pie Casserole made with Constance Estate Garlic Infused Coconut Oil!🎄⁠

This decadent dish is perfect for Christmas dinner, with it’s warm, comforting and flavorful filling and crust!⁠

Check the recipe below and shop for Garlic Infused Oils at select groceries!⁠

Filling:⁠
3 cups cooked turkey meat, shredded⁠
3 cloves garlic, minced⁠
1 large onion, finely chopped⁠
1 large pimento, minced⁠
1 cup frozen peas and carrots⁠
1/2 cup frozen corn ⁠
2 cups fresh mushrooms, sliced⁠
1 cup chicken stock⁠
1.5 cups whole milk⁠
4 tbsp cream cheese⁠
Salt and black pepper, to taste⁠
3 tbsps butter⁠
1/4 cup flour⁠
2 tbsp Constance estate garlic infused coconut oil⁠
2 tbsp chopped fresh parsley ⁠

Biscuits⁠
1 1/2 cups all-purpose flour ⁠
2 tsp baking powder ⁠
1/4 tsp baking soda⁠
1/2 tsp salt⁠
6 Tbsp unsalted butter, melted⁠
3/4 cup buttermilk⁠
1 Tbsp chopped fresh parsley⁠

Directions ⁠

In a large pot, 2 tbsp garlic infused coconut oil. Add diced onions, garlic, pimento and saute for 5 minutes over medium heat until soft.⁠

Add sliced mushrooms and saute for another 3 minutes until mushrooms are softened. Then add butter and allow it to completely melt. Add flour and stir constantly for 2 minutes. Add warmed chicken stock, and milk and cream cheese then bring to a simmer and cook 1- 2 minutes or until mixture is a thick gravy consistency. Add salt and black pepper season to taste.⁠

Add shredded cooked turkey, frozen peas + carrots, and corn and 2 tbsp freshly chopped parsley. Stir to combine then remove from heat and add to a greased 9×13” casserole dish and allow to cool.⁠