Smoky Turkey Pot Pie with Sweet Potato, Roasted Corn, and Buttermilk Biscuit Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a large oven-safe skillet or a baking dish about 30 x 20 cm with the vegetable oil.

2. 2

   Place the sweet potato cubes on a sheet pan or directly in the skillet, toss with a little of the vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Roast for 15 minutes at 220°C / 425°F, until starting to soften.

3. 3

   While the sweet potato roasts, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes, stirring minimally, until lightly charred in spots. Remove and set aside.

4. 4

   In the same skillet, melt 2 more tablespoons of butter over medium heat. Add the onion, celery, and garlic. Cook for 5 minutes until the onion is soft and translucent.

5. 5

   Sprinkle 40 g of flour over the vegetables and cook for 1 minute, stirring constantly, to create a thick base. Gradually pour in the stock and then the milk, whisking to prevent lumps. Stir in the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes until creamy.

6. 6

   Add the diced smoked turkey, roasted corn, roasted sweet potato, and fresh parsley to the sauce. Mix well and cook for 2 minutes to blend flavors. Taste and adjust with more salt and pepper if needed. Transfer the filling to the prepared baking dish if you are not using an oven-safe skillet.

7. 7

   For the topping, combine the remaining flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl. Add the remaining 3 tablespoons of cold butter in small pieces and work it in with your fingers or a fork until sandy in texture.

8. 8

   Stir the shredded white cheddar and chives into the dry mixture. Pour in the cold buttermilk and mix just until a rough, moist dough forms; do not overmix.

9. 9

   Spoon mounds of dough over the hot filling, leaving small gaps between each biscuit so steam can escape and the tops brown well.

10. 10

    Bake at 220°C / 425°F for 18 to 20 minutes, until the biscuit crust is puffed and golden and the filling is bubbling around the edges. For deeper color, bake 1 to 2 more minutes, watching closely.

11. 11

    Let the pie rest for 10 minutes before serving so the filling can set slightly. Serve hot.