Skillet Turkey Pot Pie With Wheat Biscuit Topping

Ingredients

For the stew

• 2 tablespoons (30 ml) olive oil
• 1 large leek, white and light green parts, halved lengthwise and rinsed thoroughly, then sliced
• 2 celery ribs, sliced
• 2 large carrots, peeled and sliced
• 1 1/4 pounds (567 grams) raw, boneless, skinless turkey or chicken breast, cut into 1/2-inch pieces
• 1 1/4 teaspoon (6.25 ml) poultry seasoning or sage
• 1/4 cup (60 ml) all-purpose flour
• 2 cups (480 ml)low-sodium chicken broth or bone broth
• 1 teaspoon (5 ml) Dijon mustard
• 8 Brussels sprouts, halved

For the biscuit topping

• 1 cup (240 ml) whole-wheat pastry flour
• 1 teaspoon (5 ml) baking soda
• 1/4 teaspoon (1.25 ml) salt
• 1/4 cup (60 ml) cold unsalted butter, cut into 1/4-inch pieces
• 1/3 cup (80 ml) plus 1 tablespoon (15 ml) buttermilk

Directions

For the stew

Preheat the oven to 375°F. Heat the oil in a large oven-safe skillet or sauté pan over medium heat. Add the leeks, celery and carrots, cooking until leeks are tender about 4 minutes. Add the chicken and poultry seasoning and cook, stirring frequently, until the meat is opaque white on the outside, 3 minutes.

Place the flour in a bowl and gradually whisk in the broth and mustard. Add broth mixture to the skillet and bring to a simmer. Cook, stirring frequently, until bubbly, 2 minutes. Remove the pan from the heat and fold in the Brussels sprouts.

For the biscuits

In a medium bowl, whisk together flour, baking soda and salt. Add the butter and cut it into the flour mixture with a fork or your fingertips until the butter is in tiny flecks no larger than a lentil. Add the buttermilk and stir until the mixture comes together; do not overmix. Divide the dough into 8 portions (a scant 1/4 cup each) and gently form them into rough, 1/2-inch thick disks. Arrange the biscuits evenly on top of the chicken mixture. Bake until the biscuits are golden brown, 25 minutes.

Serves: 4 | Serving Size: 2/3 cups of filling and 2 biscuits

Nutrition (per serving):  Calories: 510, Total Fat: 20g; Saturated Fat: 8.7g; Monounsaturated Fat: 8.2g; Carbohydrates: 40.4g; Sugar: 5.2g; Protein: 43.4g; Sodium: 677mg; Cholesterol: 118mg; Fiber: 7.2g