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Total time: 45 minutes Servings: 4
Biscuits:
1 1/2 cups all-purpose flour 2 teaspoons baking powder 2 1/2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons cream of tartar
1/2 cup cold unsalted butter
2/3 cup buttermilk
1 tablespoon butter, melted Turkey Pot Pie Filling:
1/2 cup turkey fat
1 1/2 cups diced onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 bay leaf
1 tablespoon minced garlic
1 tablespoon chopped thyme
1 tablespoon diamond crystal coarse salt
1 tablespoon coarse black pepper
1 cup all-purpose flour, divided
8 cups cold turkey stock Tajín Clasico Seasoning, to taste (about
1 tablespoon)
6 cups leftover cooked turkey, chopped To make biscuits: In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar.
Grate butter and mix with dry ingredients. Carefully add buttermilk and mix until incorporated.
Fold over 5-6 times, roll out and cut into
10-12 rounds.
Place cut biscuits on floured surface. Refrigerate 30 minutes. To make turkey pot pie filling: Preheat oven to 375 F.
Heat large pot over high heat and add turkey fat.
Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat.
Add 1/2 cup flour and cook 2-3 minutes. Add turkey stock 2 cups at a time, allowing to thicken before adding more.
In bowl, mix remaining flour with turkey. Add turkey pot, bring to simmer until thickened.
Add seasoning, to taste. Add pot pie filling to casserole dish and gently place biscuits closely together on top.
Brush biscuits with melted butter and bake
25-30 minutes.
Remove from oven and cool 10-15 minutes before serving.
