Dutch oven pot pie on 'Round the Chuckbox, refrigerator biscuit dough stood in for the top crust. Biscuit dough gave me a quick way to prepare pot pie in camp. The filling was made using canned cream of mushroom soup, frozen vegetables and pre-cooked chicken.
On Saturday, I prepared Dutch oven pot pie with dark turkey meat, frozen broccoli and a scratch-made sauce. The sauce was a basic velouté, prepared with turkey stock and a roux. Once ready, I stirred in diced cooked turkey and broccoli florets. It cooked long enough for the broccoli to begin thawing before placing biscuits on the surface.
Instead of using biscuit dough, I pinched off 12 golf ball-sized pieces of dough from a batch of artisan no-knead bread dough. After lightly rounding each dough ball, I placed them on top of the pot pie filling. With charcoal briquettes for approximately 400 degrees (5 under and 20 on the lid), the biscuits baked for around 30 minutes. As you can see in the image below, the biscuit topping took on a golden color.
In the enclosed environment of the Dutch oven, the biscuits enjoyed a steam bath as they baked under the intense heat of the coals on the lid. The steam imparted the tough and chewy crust that we enjoy on sourdough bread. And it gave the biscuit topping a shinny coat as well.
Yet, the bottom of the biscuit crust was moist and soft. It reminded me of dumplings being bathed on a pot of turkey stew. While the dough remained chewy on the underside, it absorbed the rich goodness of the pot pie gravy.
My impromptu turkey pot pie with no-knead biscuit crust was a hit last night. I was able to put the dough, which had been fermenting in the refrigerator all week, to good use. My only regret? There was only sufficient pot pie for four modest servings. Once we scooped up the turkey filling, three or four biscuits remained. But that's okay. I'll finish them at dinner tonight.
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