Home Style Turkey Pot Pies with Buttermilk Crust Recipe
Ingredients
| Turkey breast | 1 1/2 Pound | |
| Chicken stock | 2 Cup (16 tbs) | |
| Canola oil | 1 Tablespoon | |
| Sweet red pepper | 1 To taste | |
| Mushrooms | 4 Ounce, sliced | |
| Corn kernels | 2 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Corn starch | 1 1/2 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| All-purpose flour -€“ 2 cups | ||
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Butter margarine | 4 Tablespoon | |
Directions
GETTING READY
1. In a pot, boil the stock and cook the turkey breast until tender.
2. Scoop out the turkey breasts from the stock and cut into ½ inch cubes and allow the stock to simmer for about 10 minutes.
3. Using ¾ cup Buttermilk, flour, baking powder, baking soda and butter prepare a buttermilk biscuit dough by rubbing them together.
MAKING
4. In a large non stick skillet, heat oil, add red peppers, mushrooms and sauté until soft and remove from heat.
5. Add corn, diced turkey breasts and stir.
6. Into the simmering stock, stir in a blend of ¼ cup of buttermilk and corn starch until thickens, remove from heat.
7. Now, add the buttermilk sauce to the turkey and vegetables and season.
FINALISING
8. Into eight 4-inch round baking dishes spoon the turkey and sauce mixture.
9. Now, roll the prepared buttermilk biscuit dough to about ½ inch thickness and cut 8 rounds using a 3-inch cookie cutter.
10. Place each round of the dough over the baking dish with turkey and sauce mix.
11. In a preheated oven bake the pot pies at 250 degrees centigrade for about 20 minutes until the biscuits are brown.
SERVING
12. Serve the pot pies hot.
1. In a pot, boil the stock and cook the turkey breast until tender.
2. Scoop out the turkey breasts from the stock and cut into ½ inch cubes and allow the stock to simmer for about 10 minutes.
3. Using ¾ cup Buttermilk, flour, baking powder, baking soda and butter prepare a buttermilk biscuit dough by rubbing them together.
MAKING
4. In a large non stick skillet, heat oil, add red peppers, mushrooms and sauté until soft and remove from heat.
5. Add corn, diced turkey breasts and stir.
6. Into the simmering stock, stir in a blend of ¼ cup of buttermilk and corn starch until thickens, remove from heat.
7. Now, add the buttermilk sauce to the turkey and vegetables and season.
FINALISING
8. Into eight 4-inch round baking dishes spoon the turkey and sauce mixture.
9. Now, roll the prepared buttermilk biscuit dough to about ½ inch thickness and cut 8 rounds using a 3-inch cookie cutter.
10. Place each round of the dough over the baking dish with turkey and sauce mix.
11. In a preheated oven bake the pot pies at 250 degrees centigrade for about 20 minutes until the biscuits are brown.
SERVING
12. Serve the pot pies hot.
Chef
