TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
Provided by Queen Dragon Mom
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Filling:.
- Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:.
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Assembly:.
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.
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Mohashena Aktar
a_m@yahoo.comI love that this recipe uses leftover turkey. It's a great way to use up leftovers.
mdBillal hossain Shuvo
s.m54@yahoo.comThis pot pie is a great way to get your kids to eat their vegetables.
Yasir Nasrullah
yasir.n17@yahoo.comI used frozen peas and carrots instead of fresh vegetables.
V p
p88@aol.comI added some diced carrots and celery to the filling for extra flavor.
Maria Reyes
m82@hotmail.frI'm not a fan of cheddar cheese, so I used Parmesan cheese instead. The pot pie was still delicious.
Padam Neupane
padam-neupane19@gmail.comI made this pot pie for a friend who is gluten-free and she loved it! I used a gluten-free biscuit mix and it turned out great.
Shehreen Ghaznavi
s@hotmail.comThis pot pie is so easy to make. I love that I can just throw everything in a pot and let it cook.
Muhammad Suleman
s@hotmail.comI followed the recipe exactly and the pot pie turned out perfect. Thanks for sharing!
MD RIYAD HOSSAIN
mh@yahoo.comThis recipe is a keeper! I'll definitely be making it again.
Rock Boss
r.boss@aol.comI'm not a huge fan of turkey, but I loved this pot pie. The cheddar biscuit crust was the perfect touch.
Sayed karim
s_karim40@yahoo.comThis pot pie is a great way to use up leftover turkey. It's also a great make-ahead meal.
Lapies Labuschagne
l79@aol.comI love this recipe because it's so versatile. I've used different types of vegetables and even different proteins, and it always turns out great.
BOKsee GAMING
g.b20@gmail.comThis pot pie is the perfect comfort food. It's hearty, flavorful, and the cheddar biscuit crust is amazing.
Hemunsu Mondal
mondalhemunsu@hotmail.comI've made this turkey pot pie several times and it's always a winner. The cheddar biscuit crust is my favorite part.
shaley Wood
s-w36@yahoo.comThis recipe was easy to follow and the pot pie turned out great. I used leftover turkey from Thanksgiving and it was perfect.
Saami Yare
saami21@gmail.comI made this pot pie for a potluck dinner and it was a huge success! Everyone loved it. The crust was especially delicious.
Rocío Piccolo
p.r55@hotmail.comThis turkey pot pie with cheddar biscuit crust was a hit with my family! The filling was creamy and flavorful, and the cheddar biscuit crust was flaky and golden brown. I will definitely be making this again.