Repurpose your Thanksgiving leftovers in this hearty Turkey Pot Pie topped with fluffy, flaky sweet potato biscuits.
For the Filling
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 large onion, diced
- 3 stalks celery, diced
- 3 large carrots, peeled and diced
- 3 tablespoons all-purpose flour
- 4 cups chicken or turkey broth
- 2 large potatoes, peeled and diced
- 2 tablespoons fresh minced parsley
- 3 cups shredded, cooked turkey
- Salt and pepper, to taste
For the Biscuits
- 3 cups all-purpose flour (plus more for kneading)
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup chilled butter, cut into 1/2″ chunks
- 1 1/2 cup sweet potato puree
- 1/2 cup buttermilk
- Preheat oven to 350°.
- To prepare the filling: In a large skillet, melt the butter over medium-high heat, add in the garlic and onion and cook until fragrant and tender, about five minutes. Add in the celery, and carrots and continue to cook for an additional 5 minutes.
- Sprinkle the flour over the veggies, stir to coat, and cook for two minutes. Then add in the broth, bring to a boil and add in the potatoes and peas. Reduce heat and simmer for 10-15 minutes, or until all veggies are tender.
- Remove from heat, stir in the parsley, turkey, salt and pepper. Set aside.
- To prepare the biscuits: In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda until well-mixed.
- Using a pastry blender, two forks, or your fingers, work the butter into the dry ingredients until the butter pieces are a touch smaller than a pea.
- In small bowl, whisk together the sweet potato and buttermilk.
- Gently stir in the buttermilk mixture to the dry ingredients, being careful not to over mix. The mixture will (and should!) be very sticky and liquidy—about the texture of a thick cake batter. If it isn’t liquidy, add more buttermilk.
- Heavily flour a work surface, and dump the dough onto the flour. Flour the top of the dough well, and then pat out until 1/2-inch thick. Fold the dough in half horizontally, then pat down again until 1/2-inch thick, adding more flour to cover sticky parts if necessary. Fold the dough in half vertically, then pat down again until 1/2-inch thick. Repeat this process 5-6 more times (this is creating the delicious, delectable layers that make the final biscuit so awesome).
- Flour a circle biscuit cutter or a drinking glass, and press straight down to cut the biscuit. Do not twist the cutter! Twisting “seals” the sides of the biscuit and stops it from rising. Just push straight down and bring the cutter straight up.
- To assemble the turkey pot pie: Pour the filling into an ungreased 9 x 13 baking dish, top with the biscuits (butting the biscuits right up next to each other). Bake in preheated oven for 30-40 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool for 10 minutes before serving.