Turkey Pot Pie
For the turkey filling:
litres / 2 turkey stock
For the Buttermilk Biscuits:
frozen butter that has been grated with a cheese grater
To make the filling:
Dice the following; 2 leeks tops removed, 2 stocks celery, 4 medium carrots
Sauté above vegetables in 2 tablespoons butter until leeks translucent.
Add 1 cup kernel corn and 1 cup frozen peas
Add turkey broth and simmer until veggies tender with 2 bay leaves, 1 tablespoon dried thyme and parsley.
In a frying pan over medium heat combine ½ cup flour and ½ cup butter and cook until a smooth texture making a blonde roux.
Chop 1 and ½ cup turkey and add to the broth then thicken with the roux. Pour mixture into greased baking pans and top with buttermilk biscuit top as follows;
To make the Buttermilk Biscuits:
Combine 4 cups flour, ½ teaspoon baking soda, 2 tablespoons baking powder, 2 teaspoons salt.
Add 12 tablespoons frozen butter that has been grated with a cheese grater and 2 cups buttermilk mix until just combined.
Roll out on floured surface and use a biscuit cutter to cut biscuits and place on top of pot pie mix.
Bake at 450 F in middle rack of oven for approx. 15 minutes.
Serve and enjoy!
Recipes copyright of Lovefoodies.com 2020