Turkey Pot Pie with Apples and Cheddar Biscuit Crust: I know it’s been nothing but apples hand over fist this week at Sippity Sup. But it’s An Apple A Day here, the bitter end is nowhere and in sight. Because I am craving something warm and hearty. Something not at all sweet. So naturally this young man’s fancy turned to apples.
That’s right warm and hearty savory apples. So get off your high horse ‘cuz apples are great with savory dishes. And I don’t mean to say “with” as in beside, next to or accompanying.
I mean “with” like inside and integral.
So if you’re still with me and have not yet abandoned this apple ship, then today I have a pie. An easy as pie apple pie.
“Hey” I can hear you saying. Apple pies are sweet. Well, tell it to the marines, ‘cuz not all apple pies are sweet!
My pie is a Turkey Pot Pie with Apples and Cheddar Biscuit Crust. How do you like ‘dem apples?
Ohhh…did I just say ‘dem apples? Chris at Nibble Me This praised my restraint regarding that phrase earlier in the week. I can’t believe I just disappointed him. Sorry man. I am lost in an apple haze; all my literary restraint has left the building!
But ‘des apples really are a wonderful and integral part of this terrific pie.
So, batten down the hatches because my editorial skills have flown the coop and reduced me to bantering about hackneyed over used sayings as a literary shortcuts. ‘Cuz it looks like we are back to square one and I am going to get this party started and let a picture say a 1000 words. Yep, it’s time for Sup! to put up or shut up!
So shake a leg and get a gander at these gams, err I mean apples.
SERIOUS FUN FOOD
Greg Henry
SippitySup
Turkey Pot Pie
Ingredients
- 1 onion (peeled and cut into ½‑inch pieces)
- 2 carrots (peeled and cut into ½‑inch pieces)
- 2 stalks celery (cut into ½‑inch pieces)
- 2 parsnips (peeled and cut into ½‑inch pieces)
- 2 sweet-tart apples such as granny smith or jonathan, cored and cut into ½‑inch pieces
- 1 teaspoon fresh thyme leaves
- 3 tablespoon unsalted butter
- 4 cup roasted turkey meat (cut into ½‑inch pieces)
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ¼ teaspoon freshly cracked black pepper
- 1 ½ cup coarsely grated extra-sharp cheddar
- 6 tablespoon cold unsalted butter (cut into ½‑inch pieces)
- 2 tablespoon vegetable shortening
- 1 ¼ cup buttermilk
- 3 ½ cup chicken stock
- ½ teaspoon kosher salt
Directions
Cook the onion, carrots, celery, parsnip, apples and thyme in melted butter seasoned with salt and pepper, in a 12-inch-wide shallow pot, covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes.
Sprinkle with ¼ cup flour and cook, stirring constantly, 2 minutes. Stir in stock , scraping up any brown bits as you pour in the stock. Bring the pot to a boil, stirring, then lower the heat and simmer until slightly thickened, about 5 minutes. Stir in turkey, and additional salt and pepper to taste.
This part can be done up to one day in advance. Bring the mixture back up to a simmer when ready to proceed.
Preheat oven to 375 degrees F with rack in middle of the oven.
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheese and toss to coat. Blend in butter and shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk and stir just until a rough dough forms. Drop biscuit dough onto the turkey filling in 6 large mounds, leaving spaces between biscuits so that they can rise.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Looks tasty! I might need a little fresh Fuerte guacamole on the side though 🙂
Bring it on! GREG
…I am all for this recipe! Quesadillas are amazing and so versatile. I made them into a grilled cheese, while you made them into a Mexican treat. Very well done. There is no reason for a person NOT to like them.
It is too bad my peppers are still out in the garden or I would go ahead and follow your lead and make myself a quesadilla with some freshly grown peppers! Soon enough…
The mayo is a great idea! It works for elote, so why not quesadillas.
that is exactly what I thought… GREG
oh I adore quesadillas! it’s one of my favorite items on the menu at a Mexican restaurant along with tacos, and fajitas but I can go on and on :-p
My children adore quesadillas. Soooo glad there is great mexican restaurants here also!
grilled chilies, and were not spicy at all. Try using some goat cheese in them, people will go nuts! I am still in Tex-Mex country, and for some reason have not had it in So Cal when I am visiting, but will make it a mission…
They are rather sexy but also another idea is to put out on grill in cast iron pan. Would have to turn over though but nothing falls out. I just did a pizza this way…Spicy but not too hot..good idea, although I“m all up for hot food, even if it does wipe my taste buds out for the night.
I love quesadillas because they’re like a little canvas that you can use to create a culinary masterpiece. Stuff anything in those delectable tortillas and it will turn out awesome and if not kill it with hot sauce!! 🙂
Eric
I JUST had a three-chili burrito at a Mexican restaurant last Monday and it was delicious! I think they used Anaheim, Jalapeno, and Poblano.
It didn’t look nearly as good as your quesadilla though!
Mmm
This is perfect for a kiddie party. It’s a complete meal and sounds so tasty. love it, love it!
Delicious! A big pocket of goodness is what this is! Sounds mouthwatering and I could go for a late-night snack of one right about now!
I love your use of three different chili peppers here! The smoky flavors sound excellent, delicious quesadilla!
“In fact the best recipes layer the flavors of more than one chili pepper in complex ways in order to build a certain taste sensation.”
I feel the same way about Cajun foods. So many “cajun” recipes just try to pile on the heat. The best are more subtle and complex.
You did a nice job building the flavors here. I can almost imagine the flavors melding together as I bite through the second or third bite.
I could go for a quesadilla any day. I used to eat it constantly back in college. I still do once in a while. I guess that one of the great things about living in LA is the abundance of authentic cuisines from so many countries. I think you just gave me an idea for a quesadilla. I must write it down asap!