Sunday, 18 October 2009

Turkey Vegetable Dill Pie with Chive Biscuit Crust

This is a great way to use up leftover turkey from Thanksgiving, and can easily be adapted for chicken. The flavours of the stew are comforting and traditional, while the biscuits are crisp on top and almost dumpling-like where they meet the stew.
I did find there to be almost too many biscuits per ratio of stew, but hubby didn't agree and loved every bite!

Turkey Vegetable Dill Pie with Chive Biscuit Crust
Diane Phillips, Pot Pies: Comfort Food Under Cover.

Turkey Vegetable Filling
4 tbsp butter
1 cup finely chopped carrots
1/2 cup finely chopped celery
3 tbsp flour
2 1/2 cups chicken broth
1 tsp salt, plus additional to taste
1/2 tsp freshly ground black pepper , plus additional to taste
1/2 cup heavy cream
4 cups cooked turkey meat, cut into 1-inch chunks
1 cup fresh, or frozen and defrosted petite green peas
1/2 cup fresh, or frozen and defrosted corn kernels
1 tbsp fresh dillweed, or 1 1/2 tsp dried

In a 4-quart saucepan, melt the butter. Add the carrots and celery, and saute for 3 to 4 minutes. Sprinkle the flour over the vegetables and stir until the flour begins to form bubbles on the bottom of the pan. Whisk in the chicken broth, stirring until the sauce is smooth and begins to boil. Season it with 1 tsp of salt and 1/2 tsp of pepper, reduce the heat to a simmer, and add the cream, turkey, vegetables, and dill. Cook the mixture for 5 minutes, until the sauce is thickened. Taste it and correct the seasoning with additional salt and pepper if necessary.

Place the filling in a 4-quart casserole of a 13x9 inch ovenproof baking dish.

Preheat the oven to 375F. Make the crust.

Bake the pie for 20-25 minutes, until the biscuits are browned and the pie is bubbling. Serve with cranberry sauce.

Chive Biscuit Crust
2 cups all-purpose flour
1 tbsp baking powder
2 tbsp fresh snipped chives
1/2 tsp salt
1/3 cups vegetable shortening
3/4 cup milk (I didn't need quite this much)

In a large mixing bowl, combine the flour, baking powder, chives, and salt. Cut in the shortening until the mixture resembles small peas. Stirring with a fork, add the milk, a few tablespoons at a time, and stop when the mixture begins to come together. Turn the dough out onto a floured board, and knead it 4 to 5 times. Pat the dough into a circle, and roll it out 1/2 inch thick. Cut in into biscuits and top the pie with the biscuits. Reroll and cut any scraps.