Turkey and Biscuits Pot Pie
I realize it’s spring and pot pie is a more typical fall and winter dish, but just go with me on this one.
In my neck of the woods, most grocery store shelves are pretty well stocked and prices of fresh foods are not sky-rocketing, but I am still in bargain hunting mode and am grocery shopping with a much more open mind than I used to.
In years past, I would make a detailed meal plan and grocery list and buy what I wanted, not necessarily what was on sale. Now, I shop when I’m running low on fresh produce or meat or need a specific ingredient for recipe development. And when I’m in the stores, I only buy what looks good and is a reasonable price. This style of shopping is what led me to buy a value pack of ground turkey the last time I was at Costco.
We do like ground turkey and eat it from time to time, but it’s not a regular in my rotation. However, there was no grass fed ground beef at Costco and there was this nice looking organic ground turkey.
On the night I whipped up this pot pie, we were having very winter like weather (very inappropriate for April if you ask me) and a warm and comforting meal sounded good. I went to the freezer and saw all that ground turkey and I had an idea!
The ingredients in this dish are very basic, yet somehow the flavors came together to create a very hearty and delicious dish. My husband ate leftovers for days and raved about it every single day. I hope you and your people will enjoy this just as much!
Coming up soon, I’ll have a post for you about how to meal plan backwards (like I talked about above). Meaning you buy whatever is available and on sale, or at least a decent price, and then plan your meals based on what you have. It seems daunting at first, but I think you can do it!
Turkey and Biscuit Pot Pie
Ingredients
Biscuit Topping
- 1/4 cup ground flaxseed
- 1 cup almond flour
- 1/2 cup arrowroot
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 tsp. ground psyllium husk
- 2 Tbsp. lard or palm shortening
- 1 tsp. apple cider vinegar
- 1/3 cup almond milk
Filling
- 2 Tbsp. avocado oil
- 1 1/2 lb. ground dark meat turkey
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 4 oz. sliced mushrooms
- 1 cup green beans, cut into 1 inch pieces you can also use canned beans (drain first)
- 1 tsp. sea salt or to taste
- 1/2 tsp. black pepper or to taste
- 3 Tbsp. arrowroot
- 1 Tbsp. coconut aminos
- 3-4 cups chicken broth start with 2 1/2 cups and add more as needed/desired as your filling simmers
Instructions
- Heat oven to 375 degrees.
- Make biscuit dough by combining all dry ingredients: flaxseed, almond flour, 1/2 cup arrowroot, baking powder, salt and psyllium.
- Next, work in the lard until you have pea sized lumps in your dry ingredients.
- Add in the liquid ingredients: apple cider vinegar and milk. Mix gently, but thoroughly until dough comes together.
- Line a small baking sheet with parchment paper and scoop biscuit dough onto baking sheet. I use an approximately 1/4 cup sized cookie scoop (linked below).
- Bake biscuits for 10 minutes. Remove from oven and set aside.
- While biscuits are baking, start on your filling by heating a large, preferably oven proof skillet with high sides (cast iron is perfect for this or use a dutch oven) over medium high heat.
- Add oil and turkey. Sprinkle on some salt and pepper and break up the meat with your spoon.
- Chop the veggies and add them to the meat as you get them chopped. Add a little more of the salt and pepper each time you add more vegetables.
- Continue to stir and cook until all the vegetables are wilted and the meat is lightly browned.
- Sprinkle on the arrowroot and stir in.
- Add the coconut aminos and about 2 cups of broth. Stir and allow to thicken. Add more broth as needed or desired. I ended up using 3 cups of broth total and that was the perfect consistency for our tastes, but you may like a little more or a little less.
- Taste for seasoning and add salt and/or pepper if needed.
- Top the filling with the par-baked biscuits and place in the oven for 10 minutes. Serve hot and bubbly!