A homemade pot pie from Eating Well full of fresh vegetables and a flaky crust is the perfect solution for leftover turkey.

Or you can used cooked chicken, if you're all turkey-ed-out.

Turkey Potpie

Ready in: 1 hr., 5 min.

3 teaspoons canola oil, divided

1 cup frozen small onions, thawed

1 cup peeled baby carrots

10 ounces cremini mushrooms, wiped clean and halved

2 1/2 cups reduced-sodium chicken broth, divided

1/4 cup cornstarch

2 1/2 cups diced cooked turkey or chicken

1 cup frozen peas, thawed

1/4 cup reduced-fat sour cream

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

3/4 cup whole-wheat pastry flour

3/4 cup all-purpose flour

2 teaspoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon dried thyme

1 1/2 tablespoons cold butter, cut into small pieces

1 cup buttermilk or equivalent buttermilk powder (see Tip)

1 tablespoon canola oil

1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

2. To prepare biscuit topping & bake potpie: Preheat oven to 400° F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.

3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.

Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.