Believe it or not, somehow I’ve managed to be a SAHM, frugal foodie, and mega-family mom and I have never, ever made a pot pie.

That has now changed, my friends, and I must say, pot pie is awesome.

I made mine in my large stainless steel roasting pan; you might want to use half the quantities if you are cooking for a smaller family!

Here’s how I made it.  (Your recipe will probably be a bit… smoother.  This is how *I* made it.)

1. Brow beat children into peeling 6 potatoes. Change password on computer if necessary.  In the interest of equal opportunity misery, corral other child into peeling 4 carrots.  Wash 2 ribs celery yourself.

2. Cut up an onion.  Don’t cry. Cut up the carrots, celery, and potatoes while you are at it.  Don’t wash the knife between veggies.  Slacker.

3. Get a pot.  You know which one, the one you always use no matter what because it’s your favorite.  The one that you’ll wash and use, even though other, equally nice pots that are already clean are stored in the cupboard.  Your Old Faithful.

4. Cook the onions, carrots, and celery a little bit.  Add some salt to leach out the juices.  After about 5 minutes on medium heat, toss in the potatoes.

5. Realize you don’t want fried potatoes, so add 6-8 cups turkey or chicken broth.  This might take the form of a quart size bag of frozen chicken water.  Cut the plastic off it and dump it in.  It’ll melt.  Mind you, that’s purely hypothetical.  Most people would open a carton or can.  If you are MSG free, like we are, I recommend Better Than Buillion.  Remember, you want your pie saucy, not soupy, so add broth accordingly.

6. Add veggies (a bag of frozen green beans or whatever leftovers you have). Cook until the potatoes are almost done. Adjust seasoning.  I recommend salt, pepper, and poultry seasoning.  Husband dear recommends habanero sauce, tabasco sauce, and a fire extinguisher.

7. Add leftover, cubed turkey.  However much you have or need to use up.

8. Stir, then add some flour (Wondra or use some regular all purpose in a sifter, to keep out lumps.)

9. Cook a little more until the broth thickens.  Add milk if you want it country-style.

10. Pour into a oven proof deep dish or casserole.

11. Heat oven to 350 degrees F and make the biscuits.

What?  Biscuits?  Well, I told you I never rolled a pie crust in my life and I’m not fixin’ to start!  Trust me, it will be good.  You ever been to Red Lobster? You like those biscuits?  All righty then.

12. Cut 3/4 c. butter into pats and put in a bowl.  Dump 4 cups flour (white or whole wheat pastry), 4 cups grated sharp cheddar cheese, 4 tsp. baking powder, 2 tsp. baking soda, 1 tsp. salt, 1 tsp. black pepper.  Rub the flour into the butter.  That’s right, give it a nice little butter massage.  Ahhhh.  That feels better.  Get that spot right there.  No, over.  Yeah, that’s it.

Your butter/flour should look like cornmeal now.  Pour in 2 1/2 c. buttermilk (or yogurt thinned with water to buttermilk consistency if you didn’t remember to get more at the store when you went for stocking stuffers…)  Stir.  Plop onto your turkey filling in a biscuity kind of way.

Bake at 350 for 30-40 minutes until biscuits look too delicious to wait another moment.  Or until they’re golden brown, if you are not a carb addict like I am.

Yum!

Linking up!