Saturday, December 29, 2012

Turkey Lurkey: Turkey Pot Pie with Biscuit Crust

Diced turkey, the crunch of celery and almonds, and the silky smoothness of cheese work together beautifully in this easy casserole. This outstanding recipe makes enough to serve 6.

Turkey Pot Pie with Biscuit Crust:

To Prepare the Pie Filling: 

1 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. flour
½ tsp. poultry seasoning
Salt and lemon pepper, to taste
1 tsp. finely minced parsley
3 c. chunked, cooked turkey (see Note)
1-½ c. diced celery
⅓ c. toasted, slivered almonds (see Index for How to Toast Nuts)
¾ c. grated cheese

Preheat oven to 425 deg. F. Lightly grease a 1-½ qt. (1.5 L) circular casserole or deep-dish 10-in. pie pan. Combine mayonnaise, lemon juice, flour, poultry seasoning, salt and pepper, and parsley in bowl, mixing well. Stir in turkey, celery, almonds, and grated cheese. Spoon into casserole or pie pan and set aside.

Dice celery

Chop turkey into bite-sized chunks

Grate cheddar

Combine filling ingredients. Spoon into baking dish

To Prepare the Biscuit Crust: 

1 c. all-purpose flour
1-½ tsp. baking powder
¼ tsp. salt
3 tbsp. cold butter or margarine
⅓ c. milk

Combine flour, baking powder, and salt in medium bowl. Using pastry blender, cut butter or margarine into flour mixture 1 tbsp. at a time, until mixture is the size of peas. Add milk all at once, stirring quickly with fork. Mixing with clean hands, press dough into a ball. Flour dough lightly on both sides, patting into circular shape. Roll approximately ½- to ⅜-in. thick on lightly floured work surface with lightly floured rolling pin. Position pastry over top of hot turkey mixture, fluting edges if possible. Cut slits in pastry to vent steam. Bake 20-to-25 min., until crust is golden and pie has heated through.

Using pastry blender, cut chilled butter into flour mixture

Gather pastry into ball

Roll out on lightly floured board

Place pastry over pie filling, cutting slits to vent steam

Serve hot, spooning from baking dish

Note: This pie is also excellent made with 8 uncooked, boneless chicken thighs. Rinse, blot dry, and poach thighs 5 min. in 1 c. simmering chicken or turkey broth. Cool meat, dicing into chunks before proceeding as recipe directs.

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