Laurie’s Turkey Pot Pies Harvest Fair

Written By: Lilly and Audrey, The Twin Chefs
Published: December 1, 2013

Driving home from the airport after a grueling, long five days in Vegas, where I competed in the World Food Championships and placed 4th overall in Desserts, my Sous Chef,  Dawn Bettinelli said to me, “You’re not going to cook when you get home are you?!”  Hehehe…being the cook-a-holic that I am, I said, “Yes, I can’t wait to get home and cook!!”

Dan had barbequed a turkey the day before I arrived home from Vegas.  (It is our tradition to barbeque a turkey two weeks before Thanksgiving; that ensures we will have a turkey carcass for soup.)  I dove right into the turkey and made “Laurie’s Turkey Pot Pies”.  It is such a comforting way to enjoy your Holiday leftovers!!

P.S.  I made Turkey Soup the next day.

Laurie’s Turkey Pot Pies

  • 1/2 cup Onion, diced
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 6 cups Turkey gravy
  • 1/2 cup Green Olives, sliced
  • 1/2 cup Black Olives, sliced
  • 1/4 cup Sherry
  • 4 cups Cooked Turkey, cubed
  1.  Sauté onion, carrots and celery in a little olive oil for 5 minutes.  Add gravy and olives; bring to a simmer.  Add Sherry to taste; simmer for 20 minutes or until carrots are cooked through.  Stir in turkey.
  2. Preheat oven to 375’.  Put turkey mixture into individual ramekins or a large casserole; keep hot in the oven while you make your homemade “Cheesy Biscuit Topping”

Cheesy Biscuit Topping

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. fine sea salt
  • ½ cup butter, cubed and frozen
  • 1 egg
  • ¾ cup buttermilk
  • 1 cup finely shredded cheese; I like a mixture of cheddar and jack
  • Parmesan cheese
  1. In food processor, pulse together flour, baking powder, baking soda and salt, until combined.  Add frozen butter cubes and pulse just until the size of peas.
  2. Whisk together egg and buttermilk.  Slowly add to flour mixture, pulsing as you pour, just until all buttermilk mixture is added.  Turn out onto a floured board, and very gently, knead in the shredded cheese.
  3. Gently pat mixture into ½ inch thick circle.  Use a decorative cookie cutter or just cut to fit the top of your pies.
  4. Place biscuit dough onto simmering turkey pie filling (this is a must; by having the turkey pie filling simmering, it will prevent your topping from becoming doughy on the bottom).  Sprinkle biscuit dough with Parmesan cheese and bake at 375’ until biscuits are golden brown and cooked through, about 20 minutes.

HAPPY HOLIDAYS from my Kitchen to Yours!!

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