Leftover Holiday Biscuit Pot Pie with Tajin

Biscuits

• 1.5 cups all purpose flour
• 2 tsp baking powder
• 2.5 tsp sugar
• 1/4 tsp. salt
• 2 tsp cream of tartar
• 1/2 C cold unsalted butter
• 2/3 C milk (buttermilk is best)
• 1 Tbsp. butter, melted to brush on top

Tajin Turkey Pot Pie Filling

• 1/2 c turkey fat
• 1 1/2 c diced onion
• 1 1/2 c diced Carrot
• 1 1/2 c diced Celery
• 1 bay leaf
• 1 tbsp minced garlic
• 1 tbsp chopped thyme
• 1 tbsp diamond crystal coarse salt
• 1 tbsp coarse black pepper
• 1 c all purpose flour, half with vegetables and half with turkey
• TAJÍN® Clásico Seasoning to taste, about 1 tbsp
• 6 cups turkey
• 8 cups turkey stock

Biscuits

• In a mixing bowl, mix together dry ingredients
• Grate cold butter and mix in with dry ingredients
• Carefully add in milk and mix until incorporated
• Fold over 5-6 times, roll out and cut into 10-12 rounds
• Place cut biscuits on a floured surface
• Refrigerate for 30 minutes

Tajin Turkey Pot Pie Filling

• Preheat oven to 375 degrees.
• Heat large pot on high, and add your turkey fat.
• Add your vegetables, bay leaf, garlic, thyme, salt and pepper and gently sweat.
• Add half of your flour and cook for 2-3 minutes
• Add cold turkey stock in quantities of 2 cups at a time, allowing it to thicken before adding more stock.
• In a bowl, mix remaining half cup of flour with chopped cooked turkey.
• Add turkey to your pot, bring to a simmer until thickened.
• Add tajin to taste.
• Add pot pie filling to a casserole dish and gently place biscuits on top closely together.
• Brush biscuits with melted butter, and bake at 375 degrees for 25-30 minutes.
• Remove from the oven and allow to cool for 10-15 minutes before serving.