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unsalted butter onion carrots stalks celery garlic chicken potatoes bay leaf salt Italian seasoning turkey frozen peas milk cream all-purpose baking powder kosher salt sugar butter Cheddar cheese black pepper buttermilk
Viewed: 41 - Published at: 2 years agoIngredients
- FOR THE SOUP:
- 1/2 cups Unsalted Butter, Divided
- 1 whole Medium Sized Yellow Onion, Diced
- 3 whole Medium-sized Carrots, Peeled And Diced
- 3 stalks Celery, Diced
- 2 cloves Garlic, Finely Minced
- 3 cups Chicken Or Turkey Stock (or Broth)
- 2 whole Medium-sized Yukon Gold Potatoes, Diced (peeled If Desired)
- 1 whole Bay Leaf
- Salt And Black Pepper
- 1 teaspoon Italian Seasoning
- 2 cups Fully-cooked Shredded Or Diced Turkey Breast (chicken May Be Substituted)
- 1-1/2 cup Frozen Peas
- 1/4 cups Fresh Parsley, Chopped
- 1/4 cups All-purpose Flour
- 1 cup Whole Milk
- 1 cup Half-and-half
- 4 ounces, weight Sour Cream
- FOR THE BISCUITS:
- 1-3/4 cup All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 Tablespoon Granulated Sugar
- 6 Tablespoons Cold Unsalted Butter, Sliced, Divided
- 4 ounces, weight Sharp White Cheddar Cheese, Grated
- 1 teaspoon Black Pepper
- 3/4 cups Buttermilk (more As Needed)
Method
- In a large Dutch oven, melt 1/4 of the butter over medium-high heat. Add the onion, carrots and celery. Cook until the veggies are just tender, about 8-10 minutes. Add the garlic and cook for an additional minute. Add the broth, potatoes, bay leaf, a heavy dose of salt and pepper and Italian seasoning. Mix to combine. Bring the mixture to a boil and then lower the heat to a simmer. Cook until the potatoes are fork tender, about 15 minutes. Add the turkey breast, frozen peas, and fresh parsley. Stir to combine and lower the heat to low.
- In a separate saucepan, melt the remaining 3/4 of the butter over medium heat. Whisk in the flour and cook until the raw flour has cooked out and the mixture is golden. Continuing to whisk, pour in the whole milk, half-and-half and sour cream. Bring the mixture to a simmer, whisking constantly, until the mixture has thickened substantially.
- Pour the flour mixture into the soup and stir to combine. Put the lid on the pan and keep it over low heat on the stove while you prepare your buttermilk biscuit croutons.
- Prepare your buttermilk biscuit croutons by preheating an oven to 450 F and lining a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
- In the pitcher of your blender or food processor, add the butter. Add the flour mixture on top. Cover with the lid and pulse 8-10 times until coarse crumbles have formed. (If you don"t have a blender or food processor, just use your hands and crumble until coarse crumbles form. This will take a couple of minutes.) Transfer back to the bowl and add the cheddar cheese and black pepper. Mix to combine.
- Create a well in the middle of your flour mixture, and add the buttermilk. Fold the ingredients together until a soft dough forms. Do not over-mix.
- In teaspoon-sized dollops, drop the biscuits onto the prepared baking sheet. Fill the baking sheet, making sure to not crowd the pan. You may need to bake these biscuits in two batches. Bake at 450 F for 8-10 minutes or until the tops are just beginning to brown. Remove from heat and serve immediately with turkey pot pie soup.
