Casa M Turkey Pot Pie.
Make a from-scratch biscuit crust with coconut oil, fill it with turkey and gravy, bake until golden brown
Make a from-scratch biscuit crust with coconut oil, fill it with turkey and gravy, bake until golden brown
Ingredients
Ingredients
- FOR THE CRUST:
- 13 ounces all purpose flour
- 4 ounces coconut oil, solid, near room temperature (cool slightly if it's melted)
- 1-1/2 teasoon salt
- 1-1/3 Tablespoon baking powder
- 1 Tablespoon turbinado sugar
- 1 cup whole buttermilk
- FOR THE FILLING:
- 4 ounces butter
- 3 ounces all purpose flour
- 4 cups turkey stock
- 2 pounds leftover turkey, boneless, skinless, cut into bite-size chunks
- 1 teaspoon salt
- 1-1/2 Tablespoon Casa M Spice Co® Uncontrolled Pecking Order®
- 16 ounces frozen mixed vegetables
- 1 sweet onion, diced
Method
-
01
Mix dry ingredients for crust
3 minWhisk flour, salt, baking powder, and sugar together until you see no white streaks — this distributes the leavening evenly so your biscuits rise level and golden.
-
02
Cut in coconut oil and form dough
5 minDough should be slightly tacky but not wet.
-
03
Roll out dough to cover 13x9 dish
8 minCover with plastic wrap while preparing filling.
-
04
Preheat oven to 350-375°F
15 minUse 350°F convection or 375°F standard bake.
-
05
Grease dish and mix turkey with vegetables
4 minSpread butter across the bottom and sides of your baking dish, then toss your turkey with the vegetables until everything's coated and the pieces are separated, not clumped.
-
06
Make blonde roux with butter and flour
15 minStir constantly until flour browns slightly.
-
07
Sauté onions until translucent
10 minWatch the onions closely — they'll go from opaque to translucent as the moisture releases, which means the raw onion bite is gone and they're ready to build your roux.
-
08
Whisk in stock and simmer sauce
8 minSauce should coat the back of a spoon.
-
09
Pour sauce over turkey and top with crust
5 minTrim crust to fit and poke holes with fork.
-
10
Bake pot pie for 60 minutes
60 minCheck at 30 and 45 minutes for golden brown crust and bubbling.
-
11
Cool pot pie for 15-20 minutes
18 minAllows filling to set and crust to absorb moisture.
From Mike's Notebook
Coconut oil needs to stay cool and in small pieces—warm oil makes a tough, dense crust instead of flaky layers.
The blonde roux should smell nutty before you add stock; pale roux won't thicken the sauce enough.
That 15-minute rest isn't optional—it stops the filling from running out when you cut into it.