I love to make this dish after Thanksgiving, but it is especially delicious as the weather gets colder.  It is a wonderfully comforting meal and a great way to use leftover turkey.  You can make the filling ahead and then make the biscuit batter just before you are ready to bake the dish.  The ultimate cozy meal post Thanksgiving.  Chicken is an excellent substitute if you don’t have turkey.  The basic biscuit recipe is from Ina Garten.  You can shape the biscuits in circles, ovals or squares as you please.  Make sure the buttermilk, egg and butter are well chilled before you start.  You may have an extra biscuit or two, but don’t fret, they are wonderful in the morning reheated with eggs or with a little butter and honey!

Serves 4-6

Ingredients:

for filling:

 

  • 4 tablespoons unsalted butter
  • 3 leeks, white and light green parts, thinly sliced and diced
  • 1 1/2 cups pearl onions (fresh or frozen and thawed)
  • 2 medium carrots, sliced
  • 1 stalk celery, sliced 
  • 3 cloves garlic, minced
  • 1/4  cup all-purpose flour
  • 2 tablespoons minced sage
  • 2 teaspoons fresh thyme
  • 1/4 cup  minced fresh Italian parsley
  • 2-3 teaspoons favorite poultry seasoning
  • 1 teaspoon kosher salt
  • 1/2  teaspoon black pepper
  • 3  cups chicken or turkey stock
  • 1/2 cup half and half or heavy cream
  • 21/2 – 3 cups turkey
  • 2 cups  frozen peas
  • sage leaves and parsley leaves for garnish (optional)

for bacon cheddar biscuits:

  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 sticks cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1 large egg
  • 1 cup grated Cheddar
  • 3 strips of cooked bacon, crumbled
  • 1 egg, beaten with a little milk

Directions:

for filling:

In a large skillet, heat the butter over medium-high heat. Add the leeks, carrots, celery, pearl onions, garlic, fresh sage, thyme and seasonings and cook until tender, stirring occasionally until fragrant and soft (about 7-10 minutes). Whisk in the flour, and stir until flour is absorbed.  Add chicken stock and cream and whisk until there are no flour lumps and then simmer over medium-low heat for about 10 minutes or so until sauce has thickened. Stir in turkey and peas and parsley. Adjust seasonings to taste.  Remove from heat and Pour filling into a deep dish 9 inch round baking dish or a 12 x 8 inch regctangular baking dish while you prepare your biscuits.
for biscuits:

Preheat the oven to 425 degrees. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add diced butter and mix on low until the butter is the size of peas.  Whisk the egg and buttermilk to combine.  With the mixer still on low,  add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheddar and bacon to the bowl and blend just until absorbed.  On a lightly floured clean surface, turn dough out a few times and roll into a large circle or rectangle of even thickness about 1-1/2 inches high.  Using a 4 inch cookie round, or biscuit cutter, make your biscuits, rolling again as needed.  Place 6 or so biscuits and place on top of filling.  Brush the top of biscuits with the egg wash and place in the middle of the oven and bake for about 20 minutes until tops are golden and biscuits are cooked through.  Garnish with fresh sage and parsley as desired. If you have extra biscuits, place on a parchment lined baking sheet and bake along side pot pie. Remove from oven and serve immediately and enjoy!!