Protein Turkey Pot Pie with Biscuit Crust (Gluten Free!)
I feel like it's common knowledge that the best part of Thanksgiving is doing some pretty ... creative ... stuff with all the leftovers. Whether that means inventing a remarkably unhealthy but comforting mac n' cheese and green beans casserole sandwich (don't judge me) or a turkey salad situation (go you!), it's gonna be pretty much the best thing ever.
This year, we got you covered with something both "yaaaas" worthy and relatively wholesome and protein packed. If you're a fine southern lady like either of us, one thing you'll probably see left over every Thanksgiving is the white breast meat. We love our juicy dark meat down here in the South, what can we say. Since the white meat tends to get dry pretty quickly, we're using it in this turkey pot pie which brings in a healthy dose of vegetables, flavorful broth, and most importantly some gluten free biscuits made with Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Best part? You can make it in one pot. Unless you're a failure at planning like us and start it in a Dutch oven that's too deep for the amount of filling and then need to transfer it to a saucepan half-way through. Don't be like me.
Anyway, the result is something that's a little bit decadent (the biscuits obvi) but otherwise super protein and veggie heavy - and bonus points for the health conscious, there's no bottom crust!
Making gluten free biscuits is usually a huge pain in the butt, but we actually just slightly tweaked the recipe provided by Bob's Red Mill on their Gluten Free 1-to-1 Flour package (we added some seasoning and cheese) and found it to be remarkably easy. Just take your time, use cold butter, and believe in yourself. Check out the full recipe below!
p.s. the tip for getting your biscuits extremely golden brown is to 1.) apply lots and lots of the egg and oil mixture and 2.) reapply that mixture five minutes or so before the pot pie is finished and transfer the pan the highest possible rack in your oven! - more on that in the recipe below!
Quick visual step by step to get you in the zone:
Protein Turkey Pot Pie (Gluten Free)
*timing wise, it's best to prepare the filling first and then the biscuits
preheat your oven to 450 degrees
for the filling
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 cup frozen peas, thawed
- 2 medium carrots, chopped
- 1 cup turkey broth
- 1 1/4 cup milk
- 1/3 cup Gluten Free 1-to-1 Baking Flour
- 2 teaspoons chopped fresh sage
- salt and pepper
- 2 cups chopped turkey (preferably white meat)
for the gluten free biscuits
- 2-1/2 cups Gluten Free 1-to-1 Baking Flour
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp sugar
- 1 tsp salt
- 2 tsp dried sage
- 2 tsp dried oregano
- 1/2 cup (1 stick) unsalted butter, frozen (I freeze mine for an hour before using)
- 2 eggs
- 3/4 cup buttermilk
- 1/2 cup finely shredded mozzarella cheese
- 1 egg + 2 tablespoons vegetable oil, beaten
- Preheat oven to 450° F. and place one rack in your oven in the middle position and another at the highest possible position (must be able to still fit the pan you plan to bake this pot pie in). Let's begin by making the filling!
- In a large cast iron or aluminum skillet, melt the butter over medium high heat. Add in the onion, carrots, and peas and let cook for ten minutes - stirring occasionally. Add in the garlic and cook for an additional 5 minutes.
- Whisk in the 1/3 cup flour and whisk constantly for 2-3 minutes until it just begins to brown slightly. While whisking, slowly add in the broth and milk. Toss in the sage, turkey, and salt and pepper to taste. Move heat to lowest setting and let simmer while you prepare the biscuits, stirring every few minutes. If mixture becomes thicker than desired (you want it to be basically a very very thick chowder), add in more turkey broth or milk 1/4 cup at a time until you've gotten it to where you want it.
- To make the biscuits, whisk together flour, baking powder, baking soda, sugar, salt, and spices in a large bowl. Use the large side of a cheese grater to grate in the butter before cutting it into the flour mix with two knives or a pastry blender.
- In a small bowl, whisk together the two eggs and 3/4 cup buttermilk. Make a well in the center of the flour mixture and pour in the eggs and buttermilk. Stir until a soft dough forms. Dough will be slightly wet. Add in the mozzarella and gently work into the folds of the dough - this doesn't need to be perfect, and make sure you don't overwork the dough here.
- Turn dough out onto a large piece of plastic wrap. Cover with another large piece of plastic wrap and roll or pat dough to 1/2 inch thick. Remove top piece of plastic wrap. Fold dough in half, then fold in half again. If possible, repeat this one more time - this is what will give you the flakey layers! Cover dough with plastic wrap and roll or pat to 1 inch thick. Remove top piece of plastic wrap. Cut dough with 3-inch round biscuit cutter, pressing straight down (don't twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.
- Place biscuits atop the prepared turkey filling and brush with half of the egg and oil mixture. Bake for 10 minutes, re-apply the egg mixture to the tops and move the pan to the top rack of the oven. Bake for another 5 - 10 minutes until the biscuits are golden brown. Remove from oven and cool on baking sheet for 5 minutes.
Thank you Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com!