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Dutch-Style Turkey Pot Pie


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Serves | Prep Time | Cook Time

Ingredients

BISCUITS:
4-1/2 cups flour
2-1/4 tsp. Baking powder
4-1/2 tsp. Sugar
3 tsp. Fine salt
3-3/4 cups heavy cream
FILLING:
5 to 6 lb. Bone-in turkey breast
6 cups chicken stock
Kosher salt and freshly ground black pepper
6 Tbs. Unsalted butter
2 carrots, peeled and cut into a large dice
1 rutabaga, peeled and cut into a large dice
1 parsnip, peeled and cut into a large dice
1 purple-topped turnip, peeled and cut into a large dice
1 onion, diced
2 cups quartered cremini mushrooms
3 Tbs. Flour
1/4 cup heavy cream
1 tsp. Chopped fresh thyme leaves
1 tsp. Chopped fresh flat-leaf parsley


Make the Biscuits: In a large bowl, whisk together the flour, baking


Powder, sugar, and salt. While stirring with a wooden spoon, slowly


Pour the cream into the center of the bowl, and continue mixing until


A dough just forms. Transfer the dough to a lightly floured work


Surface and roll into a 3/4" thick rectangle. Cut the dough into 6


Large, equal-sized squares and transfer them to a parchment paper-


Lined baking sheet. Refrigerate until read to use. (The biscuit may


Be prepared up to a day in advance.)


Make the Filling: Heat oven to 350. Place the turkey breast in a


Large roasting pan, cover with the chicken stock, and season with


Salt and pepper to taste. Roast until just cooked through and an


Instant-read thermometer inserted in the breast reads 165F. Transfer


The turkey breast to plate and let cool. Pull the turkey into small


Pieces and set aside. Transfer the chicken stock to a saucepan,


Bring to a boil, and reduce to 1-1/2 cups.


Melt 2 tablespoons of the butter in a small saucepan. In another


Roasting pan, toss together the carrot, rutabaga, parsnip, and turnip


With the butter and season with salt and pepper, to taste. Roast


Until browned and tender, about 35-40 minutes.


Heat 2 tablespoons of the butter in a large skillet over medium-high


Heat. Add the onion and cook, stirring occasionally, until browned,


About 10 minutes. Set aside.


Meanwhile, heat the remaining 2 tablespoons butter in a saucepan over


Medium heat. Add the flour and cook, stirring, for 5 minutes. Add


The reduced chicken stock, bring to boil, lower the heat and simmer


For 15 minutes. While the sauce is simmering, bake the biscuits


Until golden brown about 15 minutes.


Stir the cream into the sauce and return to a boil. Stir in the


Pulled turkey, roasted vegetables, onion-mushroom mixture, thyme, and


Parsley. Season the filling with salt and pepper, to taste. (The


Filling may be prepared up t 3 days in advance, and reheated before


Serving.) Divide the hot filling among 6 warmed 12" wide bowl.


Place a biscuit in the center of each and serve immediately


Pairs Well With


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