These mini turkey pot pies with drop biscuit topping are my favorite thing to make with leftover Thanksgiving turkey!
Course: Main Course
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Servings: 6pot pies
Author: Whitney Reist | Sweet Cayenne
For the filling:
3slicesuncured, center-cut bacon, diced
1largeshallot, minced (about ½ cup)
3cupspeeled butternut squash, cut into ½’’ cubes (about 1 ½ pounds)
1cuppeeled turnips, cut into ½’’ cubes (about 2 medium turnips)
2 ½cupslow-sodium chicken stock, more as needed
2tablespoonsapple cider vinegar
2tablespoonsdark maple syrup
4cupscooked turkey breast, shredded or diced into bite-sized pieces
Salt and pepper, to tasteto taste
For the biscuit topping:
2cupsall-purpose flour (or 1 cup all-purpose and 1 cup white whole wheat)
1cupcold low-fat buttermilk
6tablespoonsunsalted butter, melted and cooled slightly for a few minutes
For the filling:
Place a large Dutch oven or cast iron braiser over medium heat. Add the bacon and cook until almost crisp, about 4 minutes. Remove bacon with a slotted spoon and place on paper towels to drain. Remove all but one tablespoon of bacon drippings from the pot.
Return the pot to medium-low heat. Add the shallots, squash and turnips to the pot. Cook the veggies, stirring occasionally, for 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the flour and stir to coat everything in the pot. Cook for about a minute.
Slowly add in the chicken stock while stirring to incorporate. Scrape up brown bits from the bottom of the pan with a wooden spoon as you stir. Stir in the apple cider vinegar and maple syrup. Add the sprigs of thyme.
Bring the everything in the pot to a low boil over medium-high heat. Reduce heat to a simmer, and cook for 5-10 minutes until a few pieces of squash that you test are fork-tender. The mixture will thicken quite a bit as it cooks, so add extra stock as needed. You want the mixture to be the consistency of gravy. Remove the thyme sprigs and add the bacon and turkey to the pot. Stir to combine. Season to taste with salt and pepper as desired. Remove pot from heat and allow to the mixture to cool for 10 minutes.
For the drop biscuits:
While the mixture cools, make the biscuit topping. Preheat oven to 425℉. Spray 6 (eight-ounce) ramekins with cooking spray and place them on a baking sheet.
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the melted butter to the buttermilk, and let stand for 2 minutes. Stir to combine until small clumps form into the mixture.
Add the clumped buttermilk mixture to the flour mixture. Use a rubber spatula to lightly fold the ingredients together until just combined. Be careful not to overmix.
Use a 2-ounce cookie dough scoop to drop 3 dollops of biscuit dough onto each ramekin.
Bake the pot pies for 20-25 minutes until they are bubbly and the biscuits are lightly golden. Serve hot!
For later reheating, let pot pies cool before covering with foil. Refrigerate for up to 3 days.
To reheat, preheat oven to 350℉. Place the covered pot pies on a baking sheet. Bake for 20 minutes. Remove foil, increase heat to 375℉, and bake an additional 15 minutes until bubbly.
To make with gravy: Omit the flour, stock, cider vinegar, and maple syrup. Add 3 cups of leftover gravy to the veggie mixture in the pot and simmer until the veggies are tender. Proceed with the recipe as written.