Hearty Turkey Pot Pie With Spelt Biscuits Recipe

Name: Hearty Turkey Pot Pie With Spelt Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (about 9 oz.) spelt flour, plus more for work surface; 1 tablespoon baking powder; 1 teaspoon kosher salt; 6 tablespoons (3 oz.) cold unsalted butter, cut into small cubes; 3/4 cup whole buttermilk; 12 ounces canola oil, divided; 12 ounces boneless, skinless turkey breast, cut into 1-in. cubes; 1 1/2 teaspoon kosher salt, divided; 1 teaspoon black pepper, divided; 2 cups small quartered Brussels sprouts (6 oz.); 2 cups quartered cremini mushrooms (6 oz.); 1 cup chopped carrots (from 2 carrots); 1 cup chopped onion (from 1 onion); 1 tablespoon chopped fresh thyme; 1/2 cup (about 2 1/4 oz.) spelt flour; 3 cups unsalted chicken stock, divided; 2 tablespoons unsalted butter, melted and divided

Servings: persons

2 cups (about 9 oz.) spelt flour, plus more for work surface
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (3 oz.) cold unsalted butter, cut into small cubes
3/4 cup whole buttermilk
12 ounces canola oil, divided
12 ounces boneless, skinless turkey breast, cut into 1-in. cubes
1 1/2 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 cups small quartered Brussels sprouts (6 oz.)
2 cups quartered cremini mushrooms (6 oz.)
1 cup chopped carrots (from 2 carrots)
1 cup chopped onion (from 1 onion)
1 tablespoon chopped fresh thyme
1/2 cup (about 2 1/4 oz.) spelt flour
3 cups unsalted chicken stock, divided
2 tablespoons unsalted butter, melted and divided

1
Preheat oven to 425u00b0F. Prepare the Biscuits: Whisk together spelt flour, baking powder, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out onto a lightly floured surface. Pat into a 1-inch-thick square; cut into 12 square biscuits.
2
Prepare the Filling: Heat 2 tablespoons of the oil in a large skillet. Sprinkle turkey with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Add turkey to skillet, and cook, stirring occasionally, 3 to 4 minutes. Remove from skillet. Add remaining 1 tablespoon oil; add Brussels sprouts, mushrooms, carrots, onion, and thyme; cook, stirring constantly, until onions are translucent, 6 to 8 minutes.
3
Whisk together flour and 1/2 cup of the stock in a small bowl until smooth; set aside. Add remaining 2 1/2 cups stock, 1/2 teaspoon salt, and 1/2 teaspoon pepper to vegetables in skillet. Bring to a boil over high. Stir in flour mixture; boil 2 minutes. Stir in turkey.
4
Pour mixture into an 8-inch-square glass baking dish. Top with biscuits. Brush biscuits with 1 tablespoon of the melted butter. Bake in preheated oven until biscuits are set, 10 to 12 minutes. Brush biscuits with remaining 1 tablespoon butter. Bake until biscuits are golden brown and filling is bubbly, 5 to 7 minutes. Let stand 10 minutes before serving.

2071

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups (about 9 oz.) spelt flour, plus more for work surface, 1 tablespoon baking powder, 1 teaspoon kosher salt, 6 tablespoons (3 oz.) cold unsalted butter, cut into small cubes, and more.

Yes, Hearty Turkey Pot Pie With Spelt Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hearty Turkey Pot Pie With Spelt Biscuits

How did you like this recipe?

Frequently Asked Questions