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Roasted Turkey Wing Pot Pie

This Roasted Turkey Wing Pot Pie puts a comforting twist on a classic. Tender, oven-roasted turkey wings are slow-cooked until fall-off-the-bone, then folded into a rich, creamy gravy with potatoes, peas, and carrots. Everything is served underneath a golden biscuit topping made with Lifeway Kefir Organic Cultured Whole Milk and finished with a generous brush of homemade garlic butter. It's hearty, savory, and packed with all the flavors of homemade comfort food, with every bite delivering a little warmth and a whole lot of goodness.
Author: kingcooks

Ingredients

  • Roasted Turkey Wings
  • 2 –3 pounds turkey wings
  • 1 large onion sliced
  • 1/2 cup chicken broth
  • 8 –9 garlic cloves
  • 4 tbsp Lifeway kefir butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley dried
  • 1/2 tsp thyme finely chopped or powder
  • 1/2 tsp smoked paprika
  • Creamy Turkey Filling
  • 2 cups chicken broth
  • 1 1/2 cups Lifeway kefir organic cultured whole milk
  • 1 cup frozen peas and carrots
  • 1 cup potatoes diced
  • 1/4 cup shallots minced
  • 1/4 cup flour
  • 1 tbsp garlic minced or paste
  • 1 tsp pepper plus more to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp tarragon
  • Salt to taste
  • Lifeway kefir butter for cooking
  • Olive oil for cooking
  • Biscuit Topping
  • 1 box cheddar bay biscuit mix 11.36oz
  • 1 cup mild cheddar shredded (optional)
  • 3/4 cup Lifeway kefir organic cultured whole milk
  • Garlic Butter
  • 1 stick butter softened
  • 1 tbsp garlic
  • Parsley dried
  • Pinch of salt

Instructions

  • Roasted Turkey Wings
  • Season the turkey wings with onion powder, garlic powder, thyme, dried parsley, smoked paprika, salt, and black pepper.
  • If not using right away, allow to marinate up to 24 hours.
  • Once ready to cook, add a layer of sliced onions and garlic cloves to the bottom of a baking dish.
  • Rest the marinated turkey wings on top, followed by a few tablespoons of butter and just enough chicken broth to cover the bottom of the pan.
  • Cover with aluminum foil and place in the oven at 400F. Cook for 2 hours or until the turkey wings are falling off the bone. Once tender, remove the aluminum foil and roast for an additional 30 minutes until browned.
  • Once achieved, remove the meat from the bones and set aside.
  • Creamy Turkey Filling
  • In a pan, add some olive oil and butter. Followed by shallots and garlic, and cook for 2–3 minutes. Allow to cook until the shallots start to become translucent. Add diced potatoes and continue to cook for 3–4 minutes.
  • Sprinkle in the flour and mix until absorbed.
  • Deglaze the pan with chicken broth and stir to combine.
  • Add the shredded turkey wing meat, peas, and carrots.
  • Then, add the Lifeway kefir organic cultured whole milk.
  • Season with salt, pepper, and tarragon. Cook over medium-low heat until the gravy is reduced and thickened. This should take 6–9 minutes.
  • Once the gravy is thick and the potatoes are tender, set the filling aside.
  • Golden Biscuit Topping
  • To a bowl, add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be careful not to overmix here. You really just need to stir enough to get a shaggy dough.
  • Garlic Butter
  • In a small bowl, whisk together all the ingredients listed under "Garlic Butter" and set aside.
  • Assemble
  • Preheat your oven to 425°F.
  • Transfer the creamy turkey filling into your chosen baking dish. For individual servings, divide the filling between six 6–8-ounce ramekins. Top each dish with the biscuit dough, spreading it out evenly.
  • Place the baking dishes on a tray and bake for 15–20 minutes, or until the biscuit topping is golden brown and cooked through.
  • Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!