Turkey Biscuit Pie
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
48
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (cold, cubed)2 stalks
Celery (chopped)1 tbsp
Grain Mustard (whole-)1.5 cups
All-Purpose Flour2 cups
Turkey (low-sodium)1 cup
Whole Milk1 cup
Pea (frozen)1 cup
Cornmeal2 tbsps
Chives (chopped fresh)2 tsps
Baking Powder2 tsps
Sugar1 tsp
Baking Soda1 cup
ButtermilkDirections:
1
Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil
2
Arrange the onion wedges in the dish and set the turkey breast on top
3
Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil
4
Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes
5
Let cool, then shred, discarding the skin
6
(You should have about 4 cups meat
7
) Melt the butter in a large cast-iron skillet over medium heat
8
Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper
9
Cook, stirring, until the vegetables are tender, about 7 minutes
10
Stir in the mustard, then sprinkle the flour over the vegetables
11
Cook, stirring, until the flour is toasted, about 2 minutes
12
Whisk in the broth, milk and shredded turkey and bring to a boil
13
Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes
14
Remove from the heat and season with salt and pepper
15
Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl
16
Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs
17
Add 3/4 cup buttermilk and stir until the dough comes together
18
Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry
19
Stir the peas into the turkey filling
20
Using a spoon, drop about 14 mounds of batter on top
21
Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes
22
Let stand 5 minutes before serving
23
Photograph by Con Poulos