Turkey and Sweet Potato Pot Pie with Flaky Biscuit Topping
This pot pie is inducement enough to cook a turkey, and makes the days after Thanksgiving as delicious as the feast itself. Using sweet potato instead of regular has a surprisingly big—and delicious—impact on the flavor, thanks to their earthy-sweet flavor.
- Yield: 4 Servings
- Cuisine: American
- Course: Entrée
Ingredients
Filling:- 1 12-ounce sweet potato, peeled and cut into 1/2-inch dice
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 teaspoon chopped fresh thyme
- 1/3 cup dry white wine
- 1/4 cup unbleached all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 2 cups diced cooked turkey
- 1/2 cup frozen peas
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup + 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teapsoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cut into small pieces
- 1/2 cup buttermilk
- 1 egg yolk, lightly beaten
Directions
- Preheat the oven to 425°F.
- For the filling, combine the sweet potatoes and oil in a bowl and toss to coat. Arrange potatoes in a single layer on an Anolon nonstick 11 x 17-inch cookie sheet. Roast until tender and just starting to brown, about 15 minutes. Remove from the oven and cool.
- Meanwhile melt the butter in a large Anolon nonstick skillet over medium heat. Add the onion, celery, carrot and thyme; cook, stirring occasionally, until starting to soften, 2-3 minutes. Pour in the wine, bring to a boil and cook until almost completely evaporated, 3-3 1/2 minutes. Sprinkle the flour over the vegetables and cook, stirring, 1 minute. Stir in the broth, bring to a boil and cook until thickened, 1-2 minutes. Remove from the heat and stir in the reserved sweet potatoes, turkey, peas, salt and pepper. Transfer mixture to an Anolon Vesta oval 2-quart au gratin baking dish.
- For the biscuit topping, combine the flour, baking powder, baking soda and salt in a bowl. Add the butter and using a pastry blender cut the butter into the flour until the mixture looks like coarse crumbs. Stir in the buttermilk until the flour is just moistened; knead the dough 2-3 times in the bowl to bring it together. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch thickness. With a 2 3/4-inch round biscuit cutter, cut out 10 biscuits, re-rolling scraps as needed, and set them on top of the turkey filling. Brush the tops with the egg yolk.
- Bake until the biscuits are golden and the filling is bubbly, about 18-20 minutes. Let cool 10 minutes before serving.