Dutch-Style Turkey Pot Pie Recipe

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Dutch-Style Turkey Pot Pie
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Ingredients
19
Count
Nutrition
1369
Calories
Total time
225
Minutes
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Ingredients:

Directions:

  1. Make the Biscuits:
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. While stirring with a wooden spoon, slowly pour the cream into the center of the bowl, and continue mixing until a dough just forms. Transfer the dough to a lightly floured work surface and roll into a 3/4-inch thick rectangle. Cut the dough into 6 large, equal-sized squares and transfer them to a parchment paper-lined baking sheet. Refrigerate until ready to use. (The biscuit may be prepared up to day in advance.)
  3. Make the Filling:
  4. Preheat the oven to 350 degrees F.
  5. Place the turkey breast in large roasting pan, cover with the chicken stock, and season with salt and pepper, to taste. Roast until just cooked through and an instant-read thermometer inserted in the breast reads 165 degrees F. Transfer the turkey breast to plate and let cool. Pull the turkey into small pieces and set aside.
  6. Transfer the chicken stock to a saucepan, bring to a boil, and reduce to 1 1/2 cups.
  7. Melt 2 tablespoons of the butter in a small saucepan. In another roasting pan, toss together the carrot, rutabaga, parsnip, and turnip with the butter and season with salt and pepper, to taste. Roast until browned and tender, about 35 to 40 minutes.
  8. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Set aside.
  9. Meanwhile, heat the remaining 2 tablespoons butter in a saucepan over medium heat. Add the flour and cook, stirring, for 5 minutes. Add the reduced chicken stock, bring to boil, lower the heat and simmer for 15 minutes.
  10. While the sauce is simmering, bake the biscuits until golden brown, about 15 minutes.
  11. Stir the cream into the sauce and return to a boil. Stir in the pulled turkey, roasted vegetables, onion-mushroom mixture, thyme, and parsley. Season the filling with salt and pepper, to taste. (The filling may be prepared up to 3 days in advance, and reheated before serving.)
  12. Divide the hot filling among 6 warmed 12-inch wide bowls. Place a biscuit in the center of each and serve immediately.
  13. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1369.28 Kcal (5733 kJ)
Calories from fat 481.98 Kcal
% Daily Value*
Total Fat 53.55g 82%
Cholesterol 374.08mg 125%
Sodium 5791.82mg 241%
Potassium 4092.31mg 87%
Total Carbs 123.18g 41%
Sugars 18.25g 73%
Dietary Fiber 6.73g 27%
Protein 96.15g 192%
Vitamin C 36.2mg 60%
Vitamin A 0.4mg 13%
Iron 114.2mg 635%
Calcium 486.9mg 49%
Amount Per 100 g
Calories 119.48 Kcal (500 kJ)
Calories from fat 42.05 Kcal
% Daily Value*
Total Fat 4.67g 82%
Cholesterol 32.64mg 125%
Sodium 505.36mg 241%
Potassium 357.07mg 87%
Total Carbs 10.75g 41%
Sugars 1.59g 73%
Dietary Fiber 0.59g 27%
Protein 8.39g 192%
Vitamin C 3.2mg 60%
Iron 10mg 635%
Calcium 42.5mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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