• Liz Talley - Urban Graze

Turkey Pot Pie with Sweet Potato Biscuits

4 Tbsp. butter

¼ c. chopped onion

1- 1½ c. small-diced carrot and/or parsnip (approx. ¼”)

½ c. small-diced, peeled turnip, radish, and/or broccoli stem (approx. ¼”) -optional

¼ c. chopped celery, with leaves (or celeriac)

½ c. shredded cabbage and/or sliced mushrooms

¼ c. flour

1¾ c. chicken or vegetable broth (or 1½ c. broth + ¼ c. white wine)

¼ c. cream

2-3 c. bite-sized pieces of leftover, roasted turkey

2-3 Tbsp. snipped fresh parsley or carrot tops, optional

Salt and pepper

Optional seasonings– pinch of nutmeg, ½ tsp. dried thyme and/or ½ tsp. sage

Preheat oven to 375°. Grease a baking dish, about 8x8.

Saute the onion, carrots, turnip (if using), and celery in butter until firm-tender (about 3-4 minutes). Add the cabbage and cook for 1 minute more.

Sprinkle in the flour and stir to combine well. Add the broth slowly, whisking to keep from getting lumpy. Stir in cream, then turkey and parsley. Season with salt and pepper.

Spoon the turkey and vegetable mixture into the prepared dish.

Top with 4 dollops of Sweet Potato Biscuit batter (see below). With the back of a fork, lightly flatten and shape the batter dollops into biscuit size.

Bake 30-45 minutes, or until the biscuits are nicely browned and filling is bubbly. Allow to rest 5-10 minutes before serving.

Note: Easily substitute turkey with leftover rotisserie chicken; and if you wish, add/substitute some veggies with shorter cook time such as peas, small broccoli florets, etc. –add at the same time as cabbage/mushrooms.

Sweet Potato Biscuits

1 c. flour

1 tsp. sugar

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

3 Tbsp. cold butter, cut into small pieces

¼ c. shredded cheddar cheese

½ c. cold, mashed sweet potatoes

¼ c. buttermilk

In food processor, combine flour, sugar, baking soda and powder, and salt.

Pulse a few times to blend. Add butter and cheese and pulse a few more times until the mixture is pebbly (about oat-size).

In a bowl, whisk sweet potatoes with buttermilk. Add the flour mixture, and using your hands or a rubber spatula combine just until blended. Don’t overmix.

Pot Pie Variation:

Instead of topping the Turkey Pot Pie with Sweet Potato Biscuits, you top with leftover mashed potatoes or mashed sweet potatoes. Simply spread a thick layer of them over the top of the filling and bake until browned and bubbly.

Easily transform into a fancy-dancy dish by simply putting the filling into individual ramekins and topping with a single dollop of biscuit batter or a spread of mashed potatoes.

Recipe created or adapted by Liz Talley, Urban Graze

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