It’s Thanksgiving today in America. Even though we are far from the States and don’t have the practise of celebrating Thanksgiving here in Singapore, I still find it a meaningful and delicious occasion that gives me an excuse to eat turkey. Which is why we invite a group of American teachers attending our church over to our place every year for a Thanksgiving dinner. Between the turkey, wine and games, we had a wonderful time getting to know each other and discovering weird food facts about each other. Like what is the weirdest thing one has eaten and other important life questions like pizza or sushi for the rest of our lives. In case you’re curious, the weirdest (or grossest) thing I’ve ever eaten is deep-fried silkworm cocoon on the first TV show I ever appeared in and I’d rather eat sushi over pizza.
The other wonderful thing about Thanksgiving dinner is leftover turkey. Oh I could count the many ways I can use leftover turkey. Layered with avocado and leftover cranberry sauce for a sandwich, boiling bones and all into herbal turkey soup, turkey fried rice… mmmm. But my absolute favourite way of giving leftover turkey a glorious makeover is to make it into turkey pot pie. Last year, I shared a recipe for chicken pie (which you could also use for turkey), complete with a recipe for homemade pastry. But let’s face it, you’re probably tired from the massive amount of cooking and cleaning after Thanksgiving you probably don’t want to spend that much time in the kitchen. So here’s another idea, one that takes less time but no less tasty and satisfying – turkey pot pie with a super easy cheddar biscuit crust topping.
Biscuits, or scones in UK, are quick to make, inexpensive and less tedious than lining pie dough. The key is to work quickly with cold cold butter and to add just enough liquid (not more not less) until the dough just comes together. Also, if you’re in an area where buttermilk is not easily available, you can conveniently make it by adding 225ml milk to 1 tbsp lemon juice to make 1 cup of buttermilk. Let it stand for 5-10 minutes before using.
Turkey Pot Pie with Cheddar Biscuit Crust
Yields: One 9″ x 13″ dish
Refer to Creamy Chicken Pie recipe
Cheddar Biscuit Topping:
(Adapted from Epicurious)
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmesan cheese
3/4 stick (90g) cold unsalted butter, cut into 1/2-inch pieces
1 cup (240ml) buttermilk
1. Preheat oven to 400°F/200°C with rack in middle.
2. Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
3. Add cheeses and toss to coat.
4. Add buttermilk and stir just until a dough forms.
5. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
6. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.
7. Remove from oven and let stand 10 minutes before serving.