Turkey Pot Pie with Biscuit Crust
chicken broth (14 oz)
Yield
4 servingsPrep
60 minCook
15 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | pound | ground turkey |
|
| 14 | ounces | chicken broth |
|
| 3 | tablespoons | butter |
|
| 3 | tablespoons | all-purpose flour |
|
| 2 | each |
carrots
chopped |
|
| 1 | medium |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| ½ | cup |
green peas
frozen |
|
| 1 | x | black pepper |
*
|
| 1 | x | thyme |
*
|
| Biscuit crust | |||
| 2 ¼ | cups | all-purpose flour |
|
| 2 ½ | teaspoons | baking powder |
|
| 4 | tablespoons | butter |
|
| 1 | cup | milk |
|
Directions
Mix the baking powder with the 2¼ cups of flour.
Using your fingers, rub the butter into the flour mixture until there are uniform granules of butter/flour chunks.
Stir in the milk.
Knead the mixture with your hands until it holds together in a sticky mass.
Set aside.
Sauté the turkey until almost completely cooked.
Remove from the pan.
Melt 1 tablespoon of butter and sauté the vegetables (except the peas) until soft.
Remove from the pan.
Melt remaining 2 tablespoons of butter, stir in the flour, and cook to form a roux.
Add the broth and seasonings, cooking until thickened.
Put the turkey, vegetable mixture, and the peas in the bottom of a baking dish .
Pour the sauce over the filling.
Cover the filling with chunks of the biscuit dough.
It's ok if the filling is not completely covered.
Bake at 450℉ (230℃) for 15 minutes, or until crust is firm and somewhat brown.
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