The Dish: Turkey Biscuit Pie

Source: The Boston Globe Cookbook

The Chef: Sheryl Julian/Boston Globe Food Editor

The Dish: Turkey Biscuit Pie

Recipe:

Turkey Pie with Apples and Biscuit Crust

You need leftover cooked turkey for this pie, so make it the day after youve roasted a bird. Or use delicatessen turkey or roast chicken.

Serves 6

CRUST

Butter (for dish or sheet)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
2 tablespoons solid vegtable shortening
¼ cup chopped fresh parsley
1 cup whole milk
Extra flour (for rolling)

FILLING

3 tablespoons butter
3 tablespoons flour
2 tablespoons vegetable oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 leek (white part only), finely chopped
4 cups cooked turkey meat, coarsely chopped
1 tablespoon chopped fresh sage or parsley
2 Granny Smith apples, peeled, cored, and coarsely chopped
¼ cup apple cider
2 cups turkey or chicken stock
Salt and pepper, to taste

CRUST

1. Set the oven at 350 degrees. Have on hand a deep 10-inch baking dish. Butter it lightly. Line a baking sheet with parchment paper or butter it lightly. 2. In a bowl, mix together the flour, baking powder, and salt. Add the butter and shortening. With your fingers or the tines of a fork, work the mixture together until it resembles sand. Add the parsley and milk and use a fork to work the liquids into the flour mixture to form a moist dough. 3. Transfer the dough to a floured counter and knead it lightly, adding a little more flour to make it manageable, but not dry. 4. Roll the dough into an oblong or rectangle (it should be the same shape as the baking dish). Carefully lift the dough onto the baking sheet. 5. Bake the dough in the hot oven for 10 minutes. Set it aside to cool.

FILLING

1. In a small skillet, melt the butter and whisk in the flour. Cook over medium heat, stirring for 5 minutes or until it is golden brown. 2. In a large saucepan, heat the oil. Add the onion, celery, and leek. Cook the vegetables over medium heat, stirring often, for 10 minutes or until they soften. 3. Stir in the turkey, sage or parsley, apples, and cider. Lower the heat and cook for 10 minutes. Transfer to the baking dish. 4. In another saucepan, bring the stock to a boil. Lower the heat to a simmer. Whisk in the browned butter-flour mixture with salt and pepper. When the sauce is smooth and thickened, pour it into the turkey and vegetables. The filling should be thick. 5. Cover it with baked crust. 6. Bake the pie for 35 to 45 minutes or until the mixture is bubbling at the edges and the crust turns golden brown.

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