12ouncesfrozen vegetables or leftover cooked vegetablesabout 2 cups
Topping Ingredients
1cupall-purpose flour
1¼teaspoonsbaking powder
½teaspoonkosher salt
2teaspoonssugar
3tablespoonsbuttergrated
½cupmilkplus more ONLY as needed
Instructions
To Make the Filling
Preheat oven to 425°F. Grease 8 small 10-14 ounce ramekins or oven safe bowls with butter and set aside. In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Add the turkey and vegetables. Stir to mix throughout. Pour the mixture into the prepared dishes and set aside.
To Make the Topping
In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Gradually stir in milk – do not dump all the milk in at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky. Scoop the dough over the filling in the baking dishes. (The medium scoop in this set is perfect for this.)
Bake for 14-18 minutes in the preheated oven, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
Notes
Any combination you like of vegetables and chicken may be used in this recipe. You'll need a total of cups of add-ins for this filling. (i.e. 1 cup chicken + 2 cups vegetables, 3 cups vegetables without any meat, 2 cups chicken + 1 cup vegetables)Leftover cooked vegetables may be substituted for the frozen vegetables in this recipe. This is one of my favorite ways to make over any leftover meats or vegetables in the fridge.