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Turkey & Herbed Biscuit Potpie




Source of Recipe


David


List of Ingredients




Turkey & Herbed Biscuit Potpie


Filling

1 large egg
1 tablespoon cornstarch
2 cups 1% low-fat milk
salt and pepper -- to taste
1 tablespoon olive oil -- divided
1 cup carrots -- diced
10 ounces mushrooms -- wiped clean and halved 1 cup frozen pearl onions -- thawed
2 1/2 cups cooked turkey breast meat -- or chicken, diced
1 cup cooked green beans
2 tablespoons chopped fresh parsley

Biscuit topping

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 tsp fresh thyme or 1/2 tsp dried thyme 1/2 teaspoon salt
1 1/2 tablespoons cold butter -- cut into small pieces
1 cup buttermilk
1 tablespoon canola oil

Recipe




To prepare filling: Whisk egg and cornstarch in a saucepan until smooth.

Add milk and whisk to blend.

Whisk constantly over medium heat until thick and starting to boil, about 5 mins. (The cornstarch prevents it
from curdling.)

Season with nutmeg, salt and a generous grinding of pepper.

Set aside.

Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat.

Add mushrooms and saute until browned and their liquid has evaporated, 5 to 7 mins.

Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat.

Add onions and carrots; cook, stirring, until golden brown and tender, about 7 mins.

Transfer to bowl with mushrooms.

To the bowl, add turkey, green beans, parsley and the reserved milk sauce to combine.

Taste and adjust seasonings with salt and pepper.

Divide and fill 6 shallow baking dishes (2-cup capacity) or 1 large 2-qt baking dish. (I used large dish.)

To prepare biscuit topping & bake potpie:

Preheat oven to 400 F.

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.

Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.

Add buttermilk and oil; stir until just combined.

Drop the dough, in even portions, onto the filling dishes.

(Here, I rolled out the dough, about 1/2 inch thick, and cut a circle large enough to cover my baking dish. I also brushed the top w/ some milk before baking.)

Set the baking dish on a baking sheet.

Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 misled cool for 10 mins; serve