Chef Tommi V Logo

Turkey Pot Pie w/ Herb Biscuit Crust

December 29, 2018

Ingredients Instructions Video

Winter time is the right time for the comforts of a turkey pot pie, and if you have leftover turkey from the holidays this recipe is for you. Quite frankly, this pot pie recipe will work great with chicken, beef, ham, or no meat at all! The filling can be made in advance and frozen for later use. When ready to use, reheat filling in a casserole dish or cast-iron skillet, and add your biscuit crust. The goal is avoid the waste of leftover meats.  I am all about the homemade, but if you want a quick biscuit option, use pre-made biscuits found in the freezer section of your grocery store. I prefer them over canned biscuits. They are much closer to homemade, almost like grandma made. On the other hand, my biscuit recipe will be just like grandma made! No judgement though.

Ingredients

Filling

  • shredded turkey (whatever you can pull off your leftover bird or 2 seasoned turkey breast)
  • 3 whole or 2 cups carrots, cut into coins
  • 2 stalks celery, chopped
  • 3 potatoes, peeled and medium diced
  • 2 cups peas, frozen
  • 1 cup onions, diced
  • 1 pint white mushrooms, sliced
  • ½ cup all-purpose flour
  • 4 ounces butter
  • 64 ounces chicken stock
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh sage, minced
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper

Biscuits

  • 3 cups all-purpose flour
  • 1 ½ teaspoon salt
  • 1 ½ Tablespoon baking powder
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 stick of unsalted butter, cubed and chilled
  • ¾ cup buttermilk
  • 1 cup heavy cream
  • 1 egg – to brush biscuits for coloring
  • cracked black pepper for garnish

Instructions

  1. Heat large cast iron skillet on medium high, and add butter. Add onions, carrots, and celery. Sauté until onions are translucent. Add flour and stir to coat all of the vegetables with the flour.

  2. Add potatoes, mushrooms and turkey. Mix until ingredients are well combined and then add in peas. Gradually add in chicken stock. Add in herbs and seasoning and stir.  Let filling continue to cook uncovered, and start  making the biscuits.

  3. Add first 6 ingredients of biscuits into a large mixing bowl. Whisk to breakdown any clumps. Add in butter and combine until butter is coated with flour. Cut butter into flour using a pastry cutter or the back of a metal fork until the butter appears to be pea size.

  4. Create a well into the center of the ingredients and add buttermilk and ¾ cups of your heavy cream. Collapse the dry ingredients into the wet until the dough ball forms. You can use a rubber spatula or your clean hands. If the dough is still crumbly, add remaining heavy cream to bring the dough together.

  5. On a floured cutting board or smooth countertop surface, place dough and fold 4 times, like folding a piece of paper. This will create the layers in your biscuits. Roll out dough to ¼ inch thick and cut out biscuits with a round biscuit cutter.

    * You can use a cup to cut out your biscuits.

  6. Test filling for doneness by inserting fork into potatoes. The fork should insert with ease. Layer biscuits on top of fully cooked filling.  Brush biscuits with egg and garnish with cracked black pepper. Bake in a preheated 425°oven for 15-20 minutes. Serve immediately.