Leftovers SO Nice, You Will Eat Them TWICE!

We all know that this is the time of year where we get turkey, ham, and deviled eggs shoved onto our FYP or social media pages (I am guilty of two of those violations).

However, instead of cramming the typical article of the history of this and that and memories I have of my family, here is a recipe that you can use to make a leftover turkey pot pie! The BEST part is the cheddar bay biscuit crust...it is worth it! Check out the recipe and video below:


▢ 1 bag of frozen mixed vegetables

▢ 1 box of Red Lobster Cheddar Bay Biscuit mix

▢ 2 cups of milk

▢ 1 can of cream of chicken soup

▢ 2 cups of chicken or turkey stock

▢ 3 Tablespoons unsalted butter

▢ 1 lb of shredded turkey

▢ 2 tbs of Kosmo's Q Garlic Jalapeño Rub

▢ 1 tbs of Kosmo's Q Dirty Bird Rub

▢ 1/2 cup of shredded sharp cheddar cheese


In a large casserole dish butter the bottom and sides of the dish.

Add in the shredded turkey.

Add in the frozen mixed vegetables.

In a small bowl, mix together the can of cream of chicken soup and two cups of chicken stock.

Once throughly mixed, pour onto of the turkey and frozen mixed vegetables.

In a different bowl, mix together two cups of milk, one box of biscuit mix, and 1/2 cup of shredded cheese.

Pour the biscuit mixture on top of the stock, vegetable, and turkey filling. Grillionaire Pro Tip: DO NOT mix everything together. This will all mix in the smoker. Sprinkle the Dirty Bird and Garlic Jalapeño rubs on top of the biscuit mix crust evenly for maximum flavor. Preheat the grill or smoker to 400ºF. Place the casserole dish in the middle of the lower rack on the grill or smoker. Bake the pot pie until the biscuits are puffed and golden brown and the filling is bubbling, 40 to 50 minutes. Let stand 10 minutes before serving.


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