Turkey Potpie with Spelt Biscuit Topping – makes 8 servings
1 Tablespoon oil
1 large onion, diced
2 carrots, peeled and diced
I large potato, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
2 Tablespoons light spelt flour
1/2 chicken bouillon cube
1 1/4 cups water
2 Tablespoons milk (optional)
3/4 cup frozen peas
3 cups of leftover turkey, cut into meaty chunks
salt and pepper to taste
2 cups light spelt flour
2 teaspoons baking powder
1/2 teaspoon salt and a few grinds of pepper
1/4 cup each of shredded old cheddar and parmesan cheeses
2 green onions, finely diced
1/4 cup butter
1 cup milk
Heat the oil in a saute pan and add in the diced onion, carrot, celery and potato.
Saute over medium heat for about 10 minutes until they start to brown a bit.
Add in the dried thyme and flour and stir to blend.
Add in the bouillon cube, water and milk and bring to a simmering boil.
Continue simmering for about 10 minutes, until nicely thickened. Add more water if needed to have a thinnish gravy.
Turn off the heat, add the chopped, cooked turkey and the frozen peas and allow to heat through.
Pour into a large, deep pie dish, which has been placed on a foil-lined cookie sheet or pizza pan.
For the biscuit topping: Blend spelt flour with baking powder, salt, cheeses and green onions.
Cut in the butter until the mixture resembles coarse bread crumbs.
Add in the milk and stir briefly until you get a thick, spoonable batter.
Spoon lumps of this batter over the hot turkey filling in the pie dish.
Bake at 400 degrees for 40 minutes, until biscuits are golden brown and cooked through.
Serve with a green salad, with love, of course.