TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
Provided by Ruth Cousineau
Categories Cheese Dairy Poultry turkey Vegetable Bake Thanksgiving Kid-Friendly Dinner Lunch Cheddar Fall Winter Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- Make stock:
- Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
- Make filling:
- Cook onion, carrots, celery, parsnip, 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. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
- Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
- Make biscuit crust and bake pie:
- Preheat oven to 400°F with rack in middle.
- 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. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
- Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
Provided by Queen Dragon Mom
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Filling:.
- Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:.
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Assembly:.
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
From Gourmet 2007. The finished product seems too juicy but the biscuits quickly absorb. This can be used with rotisserie chicken too. I used a 13 x 9 pan. So delicious.
Provided by Vicki Kaye
Categories Meat
Time 1h31m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 21
Steps:
- Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one-third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
- MAKE FILLING: Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wise shallow pot(3-to4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10-12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
- Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups) scraping up and brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
- MAKE BISCUIT CRUST AND BAKE PIE: Preheat oven to 400 degrees with rack in middle .
- 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. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
- Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 1462.5, Fat 73.9, SaturatedFat 27.3, Cholesterol 515.6, Sodium 1031.5, Carbohydrate 38.1, Fiber 3.7, Sugar 5.9, Protein 151.7
TURKEY POTPIE WITH A BISCUIT CRUST
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
- Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
- To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
- In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
- Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
- To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
- Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.
TURKEY POT PIE WITH BISCUITS
I have a collection of cook books and usually look up a few of the same recipes and combine the ingredients I like from each recipe so that it makes it my own. This one called for chicken but works for either or just as well. So hope you enjoy experiementing with it as I did.
Provided by Vet1013
Categories Savory Pies
Time 45m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 3 qt casserole dish.
- In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
- Simmer for 5 minutes or til crisp-tender.
- Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
- Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
- Boil for approximately 1 min, add chicken and corn.
- Pour into greased casserole dish.
- In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
- Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
- Drop dough by spoonful evenly onto chicken mixture.
- Bake at 400F for 20-25 minutes or till top is golden brown.
- *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.
TURKEY, SQUASH, AND LIMA BEAN POTPIE WITH CHEDDAR BACON CRUST
Steps:
- In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.
- In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.__
- Preheat the oven to 425°F.
- Make the crust:
- Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)
- Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.
More about "turkey potpie with cheddar biscuit crust recipe epicuriouscom food"
LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST
From justataste.com
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST | RECIPES, TURKEY POT PIE, …
From pinterest.ca
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST RECIPE ~ MENUIVA.COM
From menuiva.com
CHICKEN POT PIE CASSEROLE (GLUTEN FREE OPTION)
From therealfooddietitians.com
TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST RECIPE
From epicurious.com
LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST RECIPE | TURKEY …
From pinterest.com
CHICKEN POT PIE WITH BISCUIT CRUST RECIPE | EPICURIOUS
From epicurious.com
RECIPES/TURKEY-POTPIE-WITH-CHEDDAR-BISCUIT-CRUST-240566.JSON AT …
From github.com
BEST TURKEY POTPIE WITH A BISCUIT CRUST RECIPES - FOOD …
From foodnetwork.ca
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST | RECIPES, CHEDDAR …
From pinterest.ca
MINI CHICKEN POT PIES WITH CRESCENT ROLL CRUST - AVERIE COOKS
From averiecooks.com
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST RECIPE EPICURIOUSCOM
From tfrecipes.com
TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST RECIPE - FOOD.COM
From pinterest.com
20 BEST TURKEY POT PIE RECIPES – FOOD.COM
From food.com
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST - RECIPEBRIDGE.COM
From recipebridge.com
LEFTOVER TURKEY POT PIE WITH BISCUITS - HOME COOKED HARVEST
From homecookedharvest.com
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST - PINTEREST.COM
From pinterest.com
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST - MEALPLANNERPRO.COM
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love