Turkey Pot Pie with Cheddar Garlic Biscuits
Servings 6 people
Ingredients
Cheddar Garlic Biscuits
- ¾ cup flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoon cold unsalted butter, grated or cut into small pieces
- ½ cup sour cream
- 1 ½ tbsp cold milk
- ½ cup shredded cheddar
- 1 tsp garlic powder
Pot Pie
- 1 tbsp olive oil
- 1 cup chopped red potatoes
- ⅓ cup chopped carrots
- 2 stalks celery, diced
- 1 small white onion, diced
- 1 cup kitchen cut green beans (1-inch pieces)
- 3 tablespoon flour
- 1 ½ cups chicken broth
- 1 ½ cups milk
- 1 lb shredded cooked turkey (chicken can be substituted)
- 1 tablespoon fresh thyme
- 14.75 oz can creamed corn
- Salt and Pepper, to taste
Instructions
Biscuit Dough
- Sift the first 3 ingredients together in a medium bowl.Add the butter and incorporate with a fork until you have a mealy texture.Gently stir in the sour cream, milk, cheddar, and garlic powder. Mix just until it is sticky and dough just comes together. Set aside while you complete the remaining prep work.
Pot Pie
- Pre-heat oven to 375 degrees.
- Saute potatoes, onion, carrot, celery and green beans in olive oil over medium heat in a large rimmed over safe skillet (I prefer to use a round cast iron casserole for this recipe). Cook until onions become translucent and other veggies begin to become tender.
- Add flour and stir to evenly coat all the veggies. Add the turkey and gently stir.
- Add the broth, milk, and thyme. Stir and bring to a light simmer to allow the sauce to slightly thicken. Season with salt and pepper.
- Top the turkey mixture with the biscuit dough making 6 biscuits as pictured. Place in oven and bake uncovered for 30 minutes.