Way back over New Year’s on my little jaunt up to San Francisco, my friend Nancy made mini-chicken pot pies with her awesome mini pie maker. I’m fairly certain it was the first time I have ever had chicken pot pie and I’ve had pot pie on the brain ever since. I know today is the first official day of spring, but it was sort of cold and super windy here today, so warm comfort food seems fitting.
I was super impressed with how the biscuit topping came out. I really didn’t have high hopes for Bisquick, but there was no way I wanted to try to roll out my own crust. The biscuit topping was the perfect solution. It was quick and easy and ended up being perfectly fluffy and crusty all at the same time. I served my pot pie with garlicky mashed potatoes and delicious roasted asparagus in garlic brown butter (there’s a garlic problem in these parts).
Turkey Pot Pie with Gluten Free Cheddar Biscuit Topping
For the Turkey Mixture
- 3 cups low-sodium chicken broth
- 3 cups cooked, shredded turkey
- 2 Tablespoons olive oil
- 1 large leek, chopped
- 1 large onion, diced
- 4 large carrots, peeled and sliced
- 4+ garlic cloves, minced
- 10 ounces baby bella or button mushrooms, sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tomato paste
- 4 tablespoons butter
- 1/2 cup all-purpose flour (I used Gluten Free Bisquick)
- 1 cup milk, warmed
- 2 teaspoons dry sherry or dry white wine
- 2 teaspoons minced fresh thyme
- Squeeze of fresh lemon juice
- 3/4 cup frozen peas
- 1 1/2 cups biscuit/baking mix (I used Gluten Free Bisquick)
- 3/4 cup shredded EXTRA sharp cheddar cheese
- 3/4 cup milk
- 3 tablespoons butter, melted
- Heat oven to 400° degrees.
- Heat 1 tablespoon of the oil in the Dutch oven over medium heat. Stir in the leek, onion, and carrots. Season generously with salt and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally until the vegetables are just tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. While the vegetables are cooking, shred/cut the turkey into bite-sized pieces. When the vegetables are just tender, transfer to the bowl with the shredded turkey. Return the pot to the heat.
- Heat the remaining 1 tablespoon of oil in the pan. Add the mushrooms, cover and cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Stir in the Worcestershire sauce and tomato paste. Increase the heat to medium-high, stirring often, until the liquid has evaporated and the mushrooms are somewhat browned, about 5 minutes. Transfer to the bowl with the chicken and the vegetables. Return the pot to the heat.
- Melt the butter over medium heat. When it is fully melted, whisk in the flour so that no clumps remain. Slowly whisk in the chicken broth, milk and sherry. Bring the mixture to a simmer, stirring frequently, and cook until the sauce thickens. Remove from the heat and stir in the thyme and lemon juice. Stir in the turkey-vegetable mixture and the frozen peas. Adjust seasoning to taste.
- In a small bowl, combine the topping ingredients; spoon over top of turkey mixture.
- Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.