Turkey Pot Pie was scheduled for dinner, but since life did not go as planned, I ended up with less time than I needed to prepare it. Since the filling is cooked on top of the stove anyway, I decided to save the oven time by skipping the pastry and used biscuits instead. There was plenty of time to mix the biscuits while the vegetables caramelized and finish the remainder of the filling while the biscuits baked.
Downside: My family loves pastry crust; it took some navigating to get past that. (Ultimately, they were grateful to have a warm dinner so fast.)
Upside: It was good over biscuits and the quality of the leftovers was far better since there wasn’t a crust getting soggy from sitting in gravy. Portions were easier to control, we could choose to have more filling (meat & vegetables) and less bread.
Inside Out Turkey Pot Pie is one more way to have a great home cooked meal even when tight on time. Leftover baked or rotisserie chicken works well in this recipe too.
Inside Out Turkey Pot Pie
3 cups cooked turkey — cubed
3/4 cup frozen peas — defrosted
1/2 medium onion — minced
1 cup carrots — sliced thin
1 3/4 cups chicken or turkey broth
2/3 cup milk
1/4 cup flour
1/3 cup butter
1/2 teaspoon salt
1/2 teaspoon pepper
Mix and prepare biscuits as directed in the recipe below.
Peel and cut carrots into thin slices. Rinse peas to separate. Melt butter on med-low heat, stir in onion and carrot, and cook until onion is soft and beginning to caramelize. Stir in salt, pepper, and flour. Stir constantly until mixture is bubbly.
Stir in broth and milk, heat to boiling stirring constantly. Mix in turkey and peas; simmer for 3-5 minutes. Cover until ready to serve.
2 cups flour (for whole wheat, use King Arthur White Whole Wheat Flour)
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup butter
1 tablespoon honey
3/4 cup buttermilk
Heat oven to 450°. Cut butter into flour, baking powder, baking soda and salt with a pastry blender until mixture resembles fine crumbs—a food processor does a great job if you have one. Stir in honey and buttermilk until dough leaves side of bowl (dough will be soft and sticky).
Turn dough onto lightly floured surface. Knead lightly 8-10 times. Roll the dough to 1 inch thick. Cut into 2-inch rounds with a cookie cutter. Place on ungreased cookie sheet about 1 inch apart. Bake until golden, 10 to 12 minutes.
For Turkey Pot Pie:
Prepare 9-Inch Two-Crust pastry dough. Roll out 2/3 of the crust for the bottom and press into 9x9x2 pan. Pierce with a fork to prevent bubbles and pre-bake the bottom crust at 425° for 5-8 minutes to set well, but not brown.
Pour mixture into pre-baked crust. Cover with crust, pierce crust with a fork or knife to allow filling to vent. Bake at 425° for 35 min.