Think you’re all turkey-ed out? Well, think again. This turkey dinner has all the comforting goodness of the one you slaved over yesterday – without the weeks of prep and planning.
I’m not saying this is a 30 minute meal, but, hands-on it’s probably 45 minutes – ok, an hour if your sipping wine and gloating over your Black Friday purchases while you assemble the dish!
And what could be more satisfying, really? Big chunks of tender turkey and tender-crisp vegetables in a savory gravy — topped with biscuits! Oh, yeah — the biscuits!
Scallion and black pepper buttermilk biscuits to be exact. The scallions and black pepper are mixed with the dry ingredients, then the butter is cut in with a pastry blender – or improvise and use two knives in a cross-hatch motion for cutting the fat into pea-sized crumbs.
Biscuit dough is one of my favorite to work with because despite the fact that I SUCK AT PASTRY, this doesn’t give me any problems. Just one or two light kneads is all it takes. Use floured hands to pat it to a 3/4″ thickness. The biscuit cutters make lovely little symmetrical rounds making me appear more proficient than I really am. This biscuit recipe could be cut in half as it makes more biscuits than you actually need for the pot pie – but we don’t mind having extra.
Even if you don’t make this tonight or tomorrow, you’re going to want it in your rotation – and so will the fam-bam (that’s “Emily slang” for family). You can easily swap chicken or ham for the turkey or make it vegetarian using vegetable broth and your favorite combo of veggies. I think a mushroom, kale and carrot blend would be “meaty” and satisfying.
- 3 1/2 tablespoons unsalted butter
- 2 carrots peeled and cut into bite-sized pieces
- 2 stalks celery cut into bite-sized pieces
- 8 ounces button mushrooms sliced
- 1/2 teaspoon rosemary chopped fresh
- 1 teaspoon thyme chopped fresh
- 3 tablespoons flour
- 3 cups low-sodium chicken or vegetable broth
- 1 cup frozen green peas
- 1 1/2 cups frozen pearl onions
- salt and pepper to taste
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 scallions thinly sliced
- 1 stick cold unsalted butter , cut into cubes
- 3/4 cup buttermilk
- 2 tablespoons cream
- additional black pepper for garnish
Preheat the oven to 375 degrees.
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 frozen peas and pearl onions. Set aside.
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.
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.
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.