Turkey Potless Pie (Large)

Revised 2013-05-04


-- Filling --
6 teaspoons oil
3 medium onion, chopped
2 cups carrot, thinly sliced
2 stalks celery, thinly sliced
2 pounds cremini mushrooms, quartered
6 cups chicken broth
1 cup chicken broth
1/3 cup cornstarch
6 cups cooked turkey, 1/2" cubes
3 cups frozen peas, thawed
1 cup frozen corn, thawed
1/2 cup sour cream
8 tablespoons tomato paste
2 teaspoons fish sauce
2 tablespoons pepper sauce
-- Biscuit Topping --
1 1/2 cups whole-wheat flour
1 1/2 cups flour, all-purpose
4 1/2 teaspoons sugar
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons dried thyme
3 teaspoons dried oregano
3 teaspoons dried summer savory
2 teaspoons dried basil
1 teaspoon ground sage
3 tablespoons butter, cold, cut into small pieces
2 cups buttermilk
6 teaspoons coconut oil


To prepare filling:

Heat 3 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl.

Heat the remaining oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes.

Return the onions and carrots to the pan. Add 6 cups broth and bring to a boil; reduce heat to a simmer.

Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.

Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to two 3-quart baking dishes.

To prepare biscuit topping & bake potpie:

Preheat oven to convection 425F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 15 - 18 even portions (about 2 Tbsp) on each pan. Set the baking dish on a baking sheet.

Bake the potpie until the topping is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 10 minutes; serve.

Onions cut into 10 wedges then thirds. Try some poultry seasoning in the biscuits instead of the thyme and oregano. This fills the 5qt deep saute pan to the brim

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