Gobble! Gobble! Happy Thanksgiving!
Today is all about giving thanks. I won’t let the day pass without saying that…I am grateful for life’s simple pleasures and its little hiccups, for my family and friends, for scrumptious meals we get to share at our table, and for all the many blessings I’ve gotten this year. What about you, what are you thankful for?
Turkey Pot Pie with Cheddar Biscuit Crust
Yield: 8 servings
Prep time: 40 minutes
Cook time: 60 minutes
For the filling:
1 medium onion, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 large russet potatoes, peeled and cut into 1/2-inch pieces
1/2 teaspoon dried thyme
3 tablespoons unsalted butter
1 1/2 cups reduced-sodium turkey or chicken broth
2 10.5-ounce can low sodium cream of mushroom soup
4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
1 10-ounce package frozen baby peas, thawed
salt & pepper, to taste
For the biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated cheddar cheese
1/4 cup grated parmesan cheese
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
1. Cook onion, carrots, potatoes, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes.
2. Stir in the broth, scraping up any brown bits. Add the cream of mushroom soup and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes.
3. Stir in turkey, peas, and salt and pepper to taste.
4. Transfer the filling to a 13-by-9-inch baking dish.
5. Preheat the oven to 400ºF.
6. Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
7. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
8. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Recipe adapted from Gourmet