Рецепт Turkey Pot Pie with Cheddar Garlic Biscuit Topping
With this event happening in our life in the very near future, I have been doing very limited grocery shopping. I'm trying to use what we have in the house so I don't have to worry about transporting too much food. Sometimes I think I should work this way all the time. Certainly makes for a smaller grocery bill!
I had some leftover turkey and gravy in the fridge and decided to pull what had together to make a pot pie. I wanted to make it a little more special if I could and I also needed to find a biscuit topping that didn't call for a pre-made biscuit mix, so I went on an internet hunt to see what I could find. I found so many that looked good but the recipes ended up calling for canned biscuit dough or pre-made biscuit mix. I thought about making my own biscuit mix but didn't want to have to make something what would make me have to store it. Basically I don't use biscuit mix often which is why I didn't have any on hand.
I finally came across a recipe from Mel's Kitchen Cafe that seemed exactly what I was looking for. Her photos were so appetizing that I was anxious for my finished product so I could bite into it! I used her cheddar biscuit topping with a little bit of change for my own filling. It was delicious :) Thank you Mel for being out there to give me this recipe!
Turkey Pot Pie with Cheddar Garlic Biscuit Topping
by Shelby Law Ruttan
December 2, 2013
For the filling:
- 3 cups chopped cooked turkey breast
- 1 shallot
- 1 tablespoon butter
- 1-1/2 cups frozen mixed vegetables
- 1/2 cup turkey gravy
- 1 can condensed cream of chicken soup
- 1/2 can almond milk
- 1/2 teaspoon freshly ground pepper
- For the biscuit topping:
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 2 large eggs, slightly beaten
- 1/2 cup heavy cream
Instructions:
Preheat oven to 350 degrees. Saute shallot in butter over medium high heat in large skillet for 2-3 minutes. Add frozen vegetables and turkey. Cover and simmer 2-3 minutes more. Mix gravy, soup, and almond milk together then stir into turkey/vegetable mixture. Simmer, uncovered for about 5 minutes. Remove from heat and place in deep casserole dish (I used my pampered chef oval ceramic oven baker - shown in first photo).
While turkey mixture is simmering, assemble the biscuit topping. In a medium sized bowl, toss flour, cheese, garlic powder and salt. In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened.
Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through. Serve.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 6-8 servings