Turkey Pot Pie with Biscuit Crust
Submitted by noclue
Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.
YIELD
4 servingsPREP
60 minCOOK
15 minREADY
80 minSkip the frozen aisle. This turkey pot pie is built from scratch, biscuit crust and all.
The filling starts with sauteed turkey cooked until almost done, then set aside while the vegetables soften in the same pan. A butter-flour roux gets built separately and thinned with broth into a thick, peppery gravy that binds everything together. Peas go in last so they keep their pop.
The biscuit crust is a quick, shaggy dough of flour, baking powder, butter rubbed in by hand, and milk. No rolling, no cutting. Just tear off chunks and drop them over the filling. The gaps between biscuit pieces are intentional. Steam escapes through them, which keeps the crust from going soggy.
Fifteen minutes at high heat puffs and browns the biscuits while the filling bubbles underneath.
Kitchen Tips
- Rub the butter into the flour until you get uniform pea-sized pieces. These create the flaky layers in the biscuit crust.
- Don’t overwork the biscuit dough. It should be sticky and rough. Smooth dough means tough biscuits.
- It’s OK if the filling isn’t completely covered. The rustic, patchy topping is the whole charm of a drop biscuit crust.
Variations
- Use leftover roast chicken or turkey instead of cooking raw meat. Stir it into the gravy just before topping.
- Swap peas and carrots for corn and green beans for a different vegetable mix.
- Add fresh thyme or sage to the biscuit dough for an herbed crust.
Ingredients
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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