Truth be told, I don’t love a traditional thanksgiving dinner, especially the turkey. Last year we made Julius Roberts chicken pot pie and it was so cozy and homey and paired perfectly with all of our favorite sides. While I love a pastry crust on my pot pie, for this recipe I wanted to lean into the holidays with sourdough sweet potato biscuits. The filling is the perfect way to use up leftover turkey or if you’re feeding a smaller crown, turkey parts are so quick and easy.
How to Adapt This Recipe
• Chicken (rotisserie or poached) can replace the turkey.
• Substitute a cup of the broth for white wine for a deeper flavor.
• Use frozen biscuits- Ballerina Farm are my fav!
• Skip the biscuits and use pie dough, pastry, mashed potato or sweet potatoes!
• Make it GF by using cassava or GF flour and whipped potato topping.
Plan Ahead
• The turkey can be prepared 1-2 days in advanced. I used a whole turkey breast that I poached with water, onions, carrots, celery and herbs.
• The biscuits can also be made ahead and frozen or stored in the fridge.
Turkey Pot Pie with Sourdough Sweet Potato Biscuits
Ingredients
Sourdough Sweet Potato Biscuits – Adapted from Little Spoon Farm
2 1/2 cup (300g) all purpose flour
8 tbsp (113) unsalted butter, cold
1/2 cup (125)g sourdough discard
1 cup (240g) sweet potato puree
1 cup (240) milk, kefir or buttermilk
1 tbsp sugar , optional
1 teaspoon salt
1 1/2 tsp baking powder
1/2 tso baking soda
Turkey Pot Pie
2 tbsp unsalted butter
1/2 onion , diced
2 celery, diced
3 carrots, peeled and diced
2 cloves garlic, minced
1/4 cup (30g) all purpose flour
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp dried sage (optional)
1.5 tsp salt
Freshly ground pepper
1 tbsp chopped parsley
3.5 cups chicken or turkey broth
1 cup green beans, lightly steamed or frozen peas
3-4 cups cooked turkey, chopped or shredded
1/2 cup (120g) heavy cream
Instructions
Make the biscuits
- To bake right away: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, sweet potato puree, milk , sugar, baking powder, baking soda, and salt. Stir with a stiff spatula until everything is well combined. Use your hands to ensure there are no dry bits left. Let the dough rest while you preheat the oven. To ferment overnight: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, sweet potato puree, milk, and sugar. Stir with a stiff spatula until everything is well combined. Cover the bowl and let it rise on the counter for 10-12 hours.
- Right before you are ready to cut out the biscuits, mix the salt, baking soda, and baking powder in a small bowl with a fork, breaking up any lumps. Sprinkle half of this mixture over the dough and work it in with your hands. Then sprinkle the remaining half and keep mixing until everything is fully combined.
- Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up.
For the pot pie
- Preheat the oven to 400 degrees. In a large skillet over medium heat, combine the butter, onions, celery, carrots and garlic. Sauté for 10 minutes until the vegetables start to soften.
- Sprinkle the flour, herbs and salt and cook until no lumps remain and it smells delicious and biscuity. Pour in the bone broth and parsley and simmer for 10 minutes. Stir in peas, turkey, and heavy cream, then transfer the filling to a greased 9×13 baking dish.
- Top with the biscuits and brush the top with heavy cream, if desired. Bake for 30 minutes, or until the biscuits are golden and cooked through.
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