Turkey And Pepper-Biscuit Pot Pie
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
535 kcal
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Course
Main Course
-
Cuisine
American
Turkey And Pepper-Biscuit Pot Pie
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A traditional turkey pot pie filling with a black pepper and scallion biscuit topping!
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Ingredients
For the filling
- 3 ½ tablespoons butter unsalted
- 2 carrot peeled and cut into bite-sized pieces
- 2 talks celery cut into bite-sized pieces
- 8 ounces button mushrooms sliced
- ½ teaspoon rosemary chopped fresh
- 1 teaspoon thyme chopped fresh
- 3 tablespoons flour
- 3 cups turkey stock
- 2 cups turkey or chicken, diced, cooked
- 1 cup green peas frozen
- 1 ½ cups pearl onions frozen
- salt to taste
- black pepper to taste
for the biscuit topping
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 scallions thinly sliced
- 1 tick butter cut into cubes, cold unsalted
- ¾ cup buttermilk
- 2 tablespoons cream
- black pepper additional for garnish
Instructions
- Preheat the oven to 375 degrees.
For the filling
- Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms, carrots celery and herbs and saute until vegetables are just tender, about 6-7 minutes. Sprinkle the flour over the vegetables and stir until well combined. Add the broth a little at a time, stirring constantly. Bring to a low boil and cook for about 1 minute until the sauce thickens. Taste for seasoning and add a little salt and pepper if necessary - but don't go overboard as the biscuits have salt and pepper in them as well.
- Remove from heat and stir in the diced turkey, frozen peas and pearl onions. Set aside.
For the biscuit topping
- In a medium bowl combine the flour, baking powder, baking soda, salt, pepper and scallions. Add the butter and cut the butter into the flour using a pastry cutter or 2 knives until it resembles coarse meal - it's ok for a few larger pieces of butter to be visible. Add the buttermilk and stir until just combined.
- Flour a work surface and turn the dough out onto it. Knead the dough once or twice, then pat it into a rectangle, about 3/4" thick. Use 2-3" biscuit cutters to form the biscuit. Re-assemble the scraps together, pat to 3/4" and cut out more biscuits.
To assemble the pot pie
- Spray a casserole dish with vegetable spray and transfer the turkey mixture to the dish. Arrange the biscuits on top of the filling. Brush the biscuits with the cream and sprinkle with a little additional pepper.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling. Serve.
Notes
- You may end up with extra biscuits - which can be cooked at the same time the pot pie is baking -- but the biscuits take about 5 minutes less time than the pot pie, so be vigilant and remove them accordingly.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
50g
(17%)
Protein
23g
(46%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
102mg
(34%)
Sodium
577mg
(24%)
Potassium
777mg
(17%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
4515IU
(90%)
Vitamin C
18mg
(20%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 577mg | 24% |
| Potassium | 777mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 4515IU | 90% |
| Vitamin C | 18mg | 20% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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