Leftover Turkey Biscuit Pot Pie

10422262_10152834752212978_3287436716832633641_n

Adapted from Alton Brown
Yields 8 servings

Ingredients:
1 Pound sausage, chicken/turkey
3 Tbls butter, unsalted
3 Ounce(wt)s flour, all-purpose
2 Cups milk, whole
1 1/2 Cup broth, turkey (chicken is fine)
1 1/4 Pound turkey, cooked, shredded or chopped (approx 2 cups)
1 1/2 tsp salt, Kosher
1 1/2 tsp sage leaves chopped
1/2 tsp pepper, black, ground

For the Biscuits:
12 Ounce(wt)s flour, all-purpose plus extra for rolling
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt, Kosher
1 tsp oregano, fresh chopped
1 tsp sage leaves chopped
1/4 tsp pepper, cayenne
4 Ounce(wt)s cheese, cheddar
4 Ounce(wt)s butter, unsalted frozen
7 Ounce(wt)s buttermilk, reduced-fat

Tools Needed:
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
Le Creuset Signature Enameled Cast-Iron 1-1/2-Quart Round Braiser, Marseille

Directions:
Preheat the oven to 400 degrees.

For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits.

For the biscuits: Combine the flour, baking powder, baking soda, salt, oregano, sage, and cayenne pepper in a medium mixing bowl and set aside.

Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.

To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s