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.
