Buttermilk Biscuit Turkey Pot Pie

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The filling for this pot pie can vary to whatever you please – chicken, beef, just veggies, etc.   I typically make this turkey version the day or two after Thanksgiving, for obvious reasons.   This one I did with turkey and whatever veggies I had around.  My friend Kathryn calls this method her “end of the bag stew” — in this case it was the “end of the vegetable crisper pot pie”.

Turkey Pot Pie
1 lb turkey cutlets, diced
1/2 small onion
2 carrots, diced
3 stalks celery, diced
half cup peas
2 C chicken stock
3 T flour
1/2 tsp sage
pepper, to taste

Brown turkey and onion in a dash of olive oil.  When turkey is browned, add remaining ingredients except flour.   Bring to a boil and then turn down to low and simmer for 10 – 15 minutes.   Thicken with flour – to do this, take about 1/4 C of hot liquid from the pan, and whisk flour into it in a small bowl.  Then, while whisking continuously, dribble it back into your turkey-filling pan.Turn on low and allow to simmer while you make the buttermilk biscuit topping.

Buttermilk Biscuits (as adapted from the 1948 Culinary Arts Encyclopedic Cookbook)
2 C Flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
4 T butter
1 C buttermilk

Combine flour, salt, soda and baking powder.   Whisk together.   Cut in butter.   Combine with a light hand using buttermilk.  Can also be made in the cuisinart.   Wrap and set aside to chill about 20 minutes.   Roll to half inch thickness and drop onto your filling.

Brush with egg white if desired and bake at 425 for 20 minutes.

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My favorite cookbook – the Culinary Arts Encyclopedic Cookbook.  Get the 1948 — it’s rare and more expensive, but worth it as the recipes changed later…

potpie3Dribble in your flour mixture to thicken…

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Buttermilk biscuit topping in the works

potpie4Cutting the biscuits – half inch thickness

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