Sweet Potato Turkey Pot Pie

Created 18 Feb 2015 20:34, Updated 18 Feb 2015 20:35

Turkey Pot Pie with Sweet Potato Biscuits

from this post at Back To Her Roots

02/18/15: We have some turkey leftovers in the freezer right now, and they are going into this recipe this very weekend.

For the Filling
2 T butter
2 cloves garlic, minced
1 large onion, diced
3 stalks celery, diced
3 large carrots, peeled and diced
3 T all-purpose flour
4 c chicken or turkey broth
2 large potatoes, peeled and diced
2 T fresh minced parsley
3 c shredded, cooked turkey
Salt and pepper, to taste

For the Biscuits
3 c all-purpose flour (plus more for kneading)
1 T sugar
4 tsp baking powder
1 tsp salt
1 tsp baking soda
3/4 c chilled butter, cut into 1/2" chunks
1 1/2 c sweet potato puree
1/2 c buttermilk

Preheat oven to 350 degrees.

To prepare the filling:

  1. In a large skillet, melt the butter over medium-high heat. Add the garlic and onion and cook until fragrant and tender, about five minutes. Add in the celery and carrots and continue to cook for an additional 5 minutes.
  2. Sprinkle the flour over the veggies, stir to coat, and cook for two minutes. Then pour in the broth, bring to a boil, and add in the potatoes and peas. Reduce heat and simmer for 10-15 minutes, or until all veggies are tender.
  3. Remove from heat, stir in the parsley, turkey, salt and pepper. Set aside

To prepare the biscuits:

  1. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda until well mixed.
  2. In small bowl, whisk together the sweet potato and buttermilk.
  3. Using a pastry blender, two forks, or your fingers, work the butter into the dry ingredients until the butter pieces are a touch smaller than a pea.
  4. Gently stir the buttermilk mixture into the dry ingredients, being careful not to over mix. The mixture will (and should!) be very sticky and liquid-y, about the texture of a thick cake batter. If it isn't liquid-y, add more buttermilk.
  5. Heavily flour a work surface, and dump the dough onto the flour. Flour the top of the dough well, and then pat out until 1/2-inch thick. Fold the dough in half horizontally, then pat down again until 1/2-inch thick, adding more flour to cover sticky parts if necessary. Fold the dough in half vertically, then pat down again until 1/2-inch thick. Repeat this process 5-6 more times (this is creating the delicious, delectable layers that make the final biscuit so awesome).
  6. Flour a circle biscuit cutter or a drinking glass, and press straight down to cut the biscuit. (Do not twist the cutter! Twisting “seals” the sides of the biscuit and stops it from rising. Just push straight down and bring the cutter straight up.)

To assemble the pot pie:

  1. Pour the filling into an un-greased 9 x 13 baking dish.
  2. Top with the biscuits, putting the biscuits right up next to each other.
  3. Bake in preheated oven for 30-40 minutes, or until the biscuits are golden brown and the filling is bubbly.
  4. Let cool for 10 minutes before serving.

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