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.
1 onion, roughly chopped
2 carrots, peeled and cut into 1/2‑inch pieces
2 stalks celery, cut into 1/2‑inch pieces
2 parsnips, peeled cut into 1/2‑inch pieces
2 sweet-tart apples, such as granny smith or jonathan, cored and cut into 1/2‑inch pieces
1 t thyme leaves
3 T unsalted butter
1/4 c flour
4 c roast turkey meat, cut into 1/2‑inch pieces
2 c all-purpose flour
2 t baking powder
1 T baking soda
1/4 t freshly ground black pepper, to taste
1 1/2 c coarsely grated extra-sharp cheddar
6 T stick cold unsalted butter, cut into 1/2‑inch pieces
2 T vegetable shortning
1 1/4 c well-shaken buttermilk
3 1/2 c chicken stock
1/2 t kosher salt, or more to taste
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 1/4 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 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.
SERIOUS FUN FOOD
Turkey Pot Pie