Inside out Turkey Pot Pie

 

Eventually I will overcome my laziness & start taking photos with a real (not Iphone) camera!! But till then, these photos will have to do 🙂

This recipe started out as a soup, but as it quickly thickened, I decided to turn it into an inside out pot pie. The biscuits MAKE this dish. Seriously. You must have biscuits or this dish just isn’t as good!

We have these awesome neighbors who have been giving us produce from their garden AND plants for ours over the last few weeks. We have inherited several roma tomato plants as well as a rosemary plant. They’ve also given us pepper jelly, sun dried tomatoes, and fresh green onions. The green onion abundance actually inspired this dish! I started to dig through the fridge to see what else I had on hand and viola~ this dish was born.

Inside out Turkey Pot Pie

  • 1 lb turkey, shredded (I used leftover turkey…you could use chicken too OR a rotisserie chicken to make it easy!!)
  • 2 carrots, diced
  • 2 large green onions, diced
  • 1 ear corn, kernels cut off
  • 1 c. dry wild rice
  • ½ tsp coriander
  • 1 tsp pepper
  • 1 bay leaf
  • salt to taste
  • 1 tsp smoked chipotle powder
  • 1 quart chicken broth
  • 3 c. water
  • olive oil
  • 10 oz frozen peas

Sautee veggies in olive oil till tender. Add in the turkey, spices, broth & water. Bring to a boil. Add rice and return water to a simmer. Cover and cook for approx 20 min till rice is fully cooked. Add in peas & heat through. You should still have a little liquid in the pot, but it should be pretty thick.

While the “soup/filling” is simmering, make the biscuits.

Drop biscuits

  • 2.5 c. self rising flour
  • 2 tsp sugar
  • ½ c. cold butter
  • 1 ¼ c. buttermilk (or make your own with vinegar)

Combine flour & sugar. Cut in cold butter (I used my fingers) until it resembles coarse meal. Stir in buttermilk till just combined. Do not over mix.

Drop on a large baking sheet lined with parchment paper (or two small sheets). Makes 12 biscuits

Bake 450 10-12 minutes

Serve with the “pot pie” filling on the bottom & biscuit on the top.

SOOOO Good!!!

Oh, and we used the left over biscuits for breakfast the next morning. Really yummy with blackberry jelly from the farmers market!

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Filed under Main Course, Soups

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