This is a great recipe for that leftover turkey. It is so easy to make and you have the choice of biscuit topping or puff pastry. I've made this one numerous times and it's always a hit.

Chicken and Turkey Pot Pie with Pepper Biscuit Topping (Recipe courtesy Sandra Lee)

Ingredients for filling:
2 small red potatoes, cubed (Optional)
16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
1 cup frozen chopped onions
1 teaspoon salt-free chicken seasoning (recommended:McCormick's Grill Mates)
1 pound boneless turkey breast, cut into bite size pieces
2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)You can use any leftover chicken or turkey as long as the amount is equal to the meat requirement in this recipe.
2 (10-ounce) cans cream of chicken soup (recommended:Campbell's)

Topping:

16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands) 1 tablespoon butter, melted
3/4 teaspoon black pepper

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
In a large bowl, thoroughly combine all ingredients for filling.
Transfer to a 2 1/2 quart casserole dish.
Cover with foil and place on baking sheet. Bake for 1- 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.
I have used a puff pastry as a topping and it is beautiful and delicious. Also not so heavy or starchy.

Now for the best part EXERCISE OF THE DAY!

Let's keep this super simple today. We're all just so busy this time of year but we need to keep our metabolisms raised a little to burn as many of those calories as possible.

While your watching that pot boil, stand at the counter with the fingertips of one hand lightly touching it (for balance). Hold tummy in and back straight. Slowly lift your right leg out to the side as high as possible. Hold for 3 counts and slowly lower to starting position. Repeat 10 to 15 reps. Switch to other leg and repeat. Do 2 sets of 10-15 reps each side and increase as tolerance improves.