Turkey Pot Pie with Sage Biscuit Topping | Emeril Lagasse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

Cut chicken or turkey into strips.

Season with salt, black pepper, and essence.

Heat a cast iron skillet and sear the chicken or turkey until seasoned on the bottom.

Add 3 tablespoons of butter to the skillet.

Add a good amount of oil to increase the smoking point of the butter.

Add cremini mushrooms to the skillet and season with salt and black pepper; cook for a couple of minutes.

Add 1 and 1/2 cups of red onion, celery, and a couple of tablespoons of garlic to the skillet; caramelize for 8 to 10 minutes.

Add 4 tablespoons of flour to the vegetables and incorporate well to make a roux.

Gradually add chicken broth to the roux and bring to a boil.

Add chunked potatoes to the mixture and let simmer until fork tender.

Once potatoes are close to fork tender, add the chicken or turkey pieces back into the pot.

Add green peas to the mixture and layer sage-flavored biscuits on top.

Brush the biscuits with melted butter.

Bake at 475°F for about 14 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens