This one-pan pot pie is stuffed with lean turkey breast and veggies, then topped with whole-wheat biscuits for a lightened update on the comfort food classic. Don’t over-handle the biscuits or they will become tough; rustic is the goal here.
Active time: 25
Total time: 50 minutes
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
