Cal Ripken, Jr’s Down Home Turkey Pot Pie



2 tbsp bacon grease

2 c sweet onions, diced small

4 c white potatoes, peeled and diced

Turkey stock, low-sodium chicken stock or cold water As needed

4 c COOKED TURKEY, skin removed and cut into bite-size pieces

1 c cooked peas, well drained

1/2 tsp each salt and black pepper

2 c biscuit mix

1 c milk



Preheat oven to 400 degree F.

Heat bacon grease in a large skillet over medium-high heat. Add onions and cook about 2 minutes.

Stir in potatoes. Barely cover mixture with liquid. Bring to a boil and reduce heat.

Simmer until vegetables are tender. Remove from heat. Stir in diced turkey, peas, salt and pepper. Mix gently.

Spoon turkey mixture into 3-quart dish.

Meanwhile, mix biscuit mix and milk together with a fork in a medium bowl just until blended. Knead and roll out on floured surface.

Place dough on top of turkey mixture, trimming edges to approximately 1 inch larger than dish; secure dough edges to baking dish. Make several 1-inch slits on dough to allow steam to escape.

Bake in preheated 400 degree F oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.