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Dutch Oven Turkey Pot Pie

© Steven C. Karoly

Pot pie in an American classic. These main-dish pies are the original one-pot meal. And they make ideal Dutch oven dishes. Like most classic one-pot meals, each step builds on the last. Once an ingredient goes into the pot, it doesn't come out until the dish is ready for the plate.

Turkey pot pie is prepared in two steps. First you cook the stew and build a savory sauce to bind all of its elements. You then top the pie with biscuit dough or puff pastry. Pot pie is the fruit cobbler of meat and vegetable stews for Dutch oven cooks.

Like many recipes, pot pies easily lend themselves to personal tastes. I used a package of frozen peas and carrots for my test run. But since peas aren't one of my favorite vegetables, I usually use carrots and mushrooms. Other combinations, like broccoli and cauliflower, work just as well.

Pot pies need a thick sauce to bind the meat and vegetables into a spoonable stew. It may resemble kindergarten paste, but the sauce will be much smoother and you'll relish its rich flavor. Half and half gives its creamy texture. With each spoonful, you'll get a classic stew that's topped with a golden brown biscuit.

Dutch Oven Turkey Pot Pie

Use this recipe as a starting point and add and remove vegetables to your liking. Peas, carrots, celery, mushrooms, potatoes -- most vegetables will work. Pair any two that meets your hearts desire.

2 tablespoons butter
1/2 medium onion, sliced
2 cloves garlic, minced
16 ounce package peas and carrots
1-1/2 pounds diced uncooked turkey
2 cups chicken stock
3/4 cup half and half
1/2 cup all-purpose flour
Salt and pepper to taste
1 recipe buttermilk biscuits (about 12 biscuits)

Use a 12-inch Dutch oven for this recipe. Ignite 25 charcoal briquettes and let them burn until they are barely covered with ash, about 20 minutes. For a 350-degree oven, you’ll need 8 briquettes underneath and 17 on top of the oven.

Arrange 8 briquettes in a circle underneath the oven. Place 14 briquettes in a circle around the lid flange and place 1 briquette on each side of the handle. Replace lid each time you add ingredients to oven.

Melt butter in oven. Sweat onions and garlic in butter for 5 to 10 minutes, until onion is limp and translucent. Add turkey and cook for about 10 minutes, until done. Turkey will not brown and moisture will accumulate in the oven as it cooks.

Golden brown biscuits to a savory turkey pot pie

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