Turkey Pot Pie With Cheddar Biscuit Crust
photo by Queen Dragon Mom
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
filling
- 1 medium onion, chopped coarsely
- 2 large carrots, scraped and cut into 1/2 pieces
- 2 celery ribs, cut into 1/2 inch pieces
- 1 large parsnip, peeled, cored and cut into 1/2 inch chunks
- 4.92 ml chopped thyme, 1/2 tsp dry thyme
- 44.37 ml unsalted butter
- 226.79 g mushroom, trimmed and quartered
- 59.14 ml flour
- 946.36 ml turkey meat, cut into 1/2 inch pieces
- 283.49 g package baby peas, thawed
- 828.06 ml turkey stock
-
biscuit crust
- 473.18 ml flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 2.46 ml black pepper
- 236.59 ml extra-sharp cheddar cheese, coarse grated
- 59.14 ml parmesan cheese, grated
- 29.57 ml cold butter, cut in chunks
- 295.73 ml buttermilk, well shaken
directions
-
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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Reviews
-
This is tasty and relatively easy to prepare. The filling is creamy, perfect if you are in the mood for comfort food. The biscuit toping didn't turn out the way I would have liked, but it was my first time and I will certainly try again. My husband loved this recipe. I think it would work well with mushroom broth too.
RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>