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Turkey Pot Pie

Post-Thanksgiving meals gave me the chance to practice my pot pie skills. I decided to home fry the potatoes first: cooked in microwave, coated with oil, baked in the cast iron skillet with a few turns. The resulting carmelized flavor came through and some of the texture survived the gravy as well.
Next, I made a roux and added the turkey stock I made with the bones.
Next came the turkey and some pre-cooked vegetables.
I topped the pie with some buttermilk biscuits from the freezer. The result of this few minutes of work was a savory pie with a great balance of turkey and vegetable flavors.
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