Filling ingredients:
2 tablespoons butter
1 large onion, chopped
leaves of 6 sprigs of thyme
1-2 leeks, white part only, chopped
6 cloves garlic, minced
Zest of 2 lemons
3 celery stalks, chopped
4 carrots, chopped
3-4 cups leftover turkey meat, chopped
1 cup dry white wine
1/4 cup tarragon leaves, chopped
3-4 cups of leftover turkey gravy
Salt & pepper
Biscuit top ingredients:
5 cups all-purpose flour
4 tablespoons baking powder
2 teaspoons salt
20 tablespoons (10 ounces or 2 sticks + 2 tablespoons) unsalted butter, cut into 1/2-inch pieces and well chilled
2 cups cold buttermilk
4 teaspoons honey
herbs or chives, optional
1 egg beaten for the egg wash before baking
Method:
- Make the biscuit first: In a large mixing bowl whisk flour and salt until combined.
- Add cold butter pieces and “rub” between thumb and fingers with flour until mixture resembles sand.
- Add the buttermilk, honey, herbs (if using) and mix with your hand until the dough comes together… do not overmix.
- Turn out dough onto a lighly floured work area. Form it into a rectangle shape. Use a rolling pin to roll it out to about 1/2“ thickness, make sure to keep the rectangle shape. Fold it like a letter legthwise. Top 1/3 down over middle, than that section over the bottom 1/3.
- Rotate the dough 90 degrees, roll out again to the same original rectangle size and letter-fold again, the same way.
- Repeat this one more time: Rotate the dough 90 degrees, roll out again to the same original rectangle size and letter-fold again, the same way. Cover with plastic wrap and store flat in the fridge until you are ready to bake.
- Now make your filling and bake your pot pie: Preheat oven to 425F. Butter a large rectangle baking dish.
- In a large sauté pan, melt the butter. Add onion, thyme, and leeks and cook on low-medium for 12 minutes.
- When it’s soft, add garlic, lemon zest, celery, and carrot (and any other veggies) and cook on medium/low until almost tender, about 5 minutes.
- Add turkey and wine and cook on medium until wine evaporates, about 5-7 minutes.
- Add tarragon and gravy and heat on medium until the gravy comes to a simmer. (It’s good if it’s a little saucy as the biscuits will absorb some moisture, so if it looks thick/dry add more gravy or wine to make it nice and saucy.
- Taste the filling and add salt and pepper or more herbs to taste.
- Transfer the hot filling to your baking dish.
- Take the biscuit dough out of the fridge and put it on a lightly floured surface. Sprinkle with a little flour and roll it out to 1“ thickness.
- Use a biscuit cutter, or knife to cut your biscuits. IMPORTANT: do not turn your cutter or make any sawing motions. One clean decisive cut per bisuit will make your biscuits pretty and flaky.
- Place your biscuits close together on top of your filling. It’s ok if they sink a little. You want them touching each other.
- Brush a little egg wash on each biscuit and then into the oven it goes!
- Cook for 20 minutes at 425F, then turn the heat down to 375F and continue to bake until the biscuits are puffed browned. ~60 mins total.
- Serve up hot.