Pot Pie–Style Turkey Dinner

If you prefer, you can thicken this dish with ½ cup cornmeal instead of the butter and flour mixture.

INGREDIENTS | SERVES 8

1 tablespoon extra virgin olive oil

1 clove garlic, peeled and minced

4 cups turkey or chicken broth

6 medium potatoes, peeled and diced

6 large carrots, peeled and sliced

1 large sweet onion, peeled and diced

2 stalks celery, finely diced

½ ounce dried mushrooms

¼ teaspoon dried oregano

¼ teaspoon dried rosemary

1 bay leaf

2 1¼-pound turkey drumsticks, skin removed

2 tablespoons butter

2 tablespoons all-purpose flour

1 10-ounce package frozen green beans, thawed

1 10-ounce package frozen whole kernel corn, thawed

1 10-ounce package frozen baby peas, thawed

Salt and freshly ground black pepper, to taste

8 large buttermilk biscuits

  • Add the oil to the pressure cooker and bring to temperature over medium heat. Add the garlic and sauté for 10 seconds.

  • Stir in the broth, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, and bay leaf. Stand the two drumsticks meaty side down in the pan, arranging them so they don't block the pressure cooker vent when the lid is in place.

  • Lock the lid and bring to high pressure; maintain pressure for 12 minutes. Remove from the heat and allow the pressure to drop naturally, and then use the quick-release method for your cooker to release the remaining pressure if needed. Remove the drumsticks; cut the meat from the bone and into bite-size pieces and return it to the pot.

  • Mix the flour together with the butter, and then stir in some of the broth from the pan to make a paste. Return the pan to the heat, bring it to a boil over medium-high heat.

  • Stir in the flour mixture; reduce the heat to medium. Maintain a simmer and stir for 5 minutes or until the broth is thickened.

  • Stir in the green beans, corn, and peas; cook over medium heat for 5 minutes or until the vegetables are heated through. Remove and discard the bay leaf. Taste for seasoning and add salt and pepper if needed.

  • To serve, split the buttermilk biscuits in half and place them opened in serving bowls. Spoon the turkey and vegetables over the biscuits. Serve immediately.

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