Upside-Down Mini Biscuit Pot Pies

I haven’t bought refrigerated biscuits since… well, probably not since last year around the holidays. They’re not something I normally have on hand because of the mostly real food thing I have going on here, but around Thanksgiving you’ll understand that real food meets real life with a vengeance. 🙂

ALDI has been running all these great deals on holiday baking type stuff, so I impulse-bought a tube of jumbo buttermilk biscuits for $.99 last week with a vague notion of making mini biscuit pot pies with some of our leftover turkey. (Yes, they’re jumbo in terms of biscuits, but mini in terms of pot pies — isn’t the English language fascinating?) These very biscuits star in this week’s edition of Sunday Scratchups, your weekly recipe around grocery sales and affordable ingredients.

Why Upside-Down Mini Biscuit Pot Pies, in particular?

So, who wants another glimpse into how my weird thought processes work here?

• After I had the idea for making mini biscuit turkey pot pies, I realized I didn’t have enough ramekins.
• So, then I thought I’d make up a batch of mini pot pies in a muffin tin.
• But, I discarded the idea of pressing the biscuit dough into the cups to make little quiche-y pot pies — because the highlight of refrigerated biscuits is really their fluffiness.
• And, then you run into the issue of: How do you get the darn mini pot pies out of a muffin tin?

Well, if you can have upside-down cake, why not some upside-down pot pie?

Convoluted enough for you yet? 

But all’s well that ends well, and these Upside-Down Mini Biscuit Pot Pies ended up very well indeed!

Upside-Down Mini Biscuit Pot Pies

Ingredients

1 Tbsp butter
2 Tbsp diced yellow onion
2 garlic cloves, diced
1 medium carrot, diced
1/2 cup broccoli florets, chopped small
3/4-1 cup chopped cooked turkey or chicken
2 Tbsp flour
1 cup chicken broth
1/4 cup whole milk
Sea salt, to taste
Black pepper, to taste
1.5 tsp thyme
1 tsp rosemary (optional — Note: I liked the rosemary flavor, but all the boys thought it was too overwhelming, so you might leave it out)
1 tsp parsley
1/2 cup frozen green peas
1 can refrigerated biscuit dough (the one that makes 8 biscuits)
1 large egg, beaten with 1 tsp water

Directions

Spray eight cups of a muffin tin with cooking spray and preheat oven to 400 degrees.

Heat butter in a large skillet over medium heat until melted; swirl to coat the pan. Saute onion and carrots for four minutes, then stir in garlic and broccoli and continue cooking veggies over medium heat for another 4-5 minutes, or until carrots have softened.

Stir in turkey. Sprinkle flour over vegetables and turkey, stir to coat, and continue sauteing over medium heat for another minute. Add in broth and bring to a boil, then stir in milk and spices and simmer pot pie filling over medium heat, stirring frequently, until mixture starts to thicken. Stir in peas and turn off the heat under the pan.

Divide the pot pie filling equally among the prepared muffin tins and bake at 400 degrees for 10 minutes. Meanwhile, beat the egg together with 1 tsp of water.

Remove the muffin pan from the oven and top each tin of pot pie filling with a circle of biscuit dough, pressing it down into the cup carefully. Brush the top of each biscuit with egg wash.

Return pan to oven and bake mini pot pies for another 12 minutes, or until biscuits are golden brown. Let your upside-down pot pies cool for about five minutes, then use a spoon to carefully invert each biscuit browned-side down onto a plate, and scoop the rest of the filling out onto the top. Serve hot.

Note: I deliberately made my pot pie filling less “goopy” so that the biscuits wouldn’t get soggy. If you prefer more goopiness (the technical term here…), you can add a little more broth and milk and pre-cook the filling for a shorter amount of time. You could also mix things up with different veggies, if you prefer.

Comfort food in a biscuit

This comfort food in a biscuit recipe turned out to be a tasty and different way to use up a little leftover Thanksgiving turkey, although upside-down pot pies would work equally well with leftover cooked chicken. Mr. 10 was especially pleased with how these turned out and is eating a leftover pot pie as I type, although High School Guy bemoaned the presence of “eww, peas.”

The filling for the mini pot pies was inspired by this vegetable pot pie recipe, and you could easily make your own upside-down pot pies vegetarian by substituting chopped baby bella mushrooms for the meat and sauteing them in with the other veggies.

Upside-Down Mini Biscuit Pot Pies, printable recipe

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Upside-Down Mini Biscuit Pot Pies

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This comfort food in a biscuit is a tasty and different way to use leftover Thanksgiving turkey, although these upside-down pot pies would work equally well with leftover cooked chicken.

Course dinner

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

• 1 Tbsp butter
• 2 Tbsp diced yellow onion
• 2 garlic cloves, diced
• 1 medium carrot, diced
• 1/2 cup broccoli florets, chopped small
• 3/4-1 cup chopped cooked turkey or chicken
• 2 Tbsp flour
• 1 cup chicken broth
• 1/4 cup whole milk
• Sea salt, to taste
• Black pepper, to taste
• 1.5 tsp thyme
• 1 tsp rosemary, optional -- Note: I liked the rosemary flavor, but all the boys thought it was too overwhelming, so you might leave it out
• 1 tsp parsley
• 1/2 cup frozen green peas
• 1 can refrigerated biscuit dough (the one that makes 8 biscuits)
• 1 large egg, beaten with 1 tsp water

Instructions

• Spray eight cups of a muffin tin with cooking spray and preheat oven to 400 degrees.
• Heat butter in a large skillet over medium heat until melted; swirl to coat the pan. Saute onion and carrots for four minutes, then stir in garlic and broccoli and continue cooking veggies over medium heat for another 4-5 minutes, or until carrots have softened.
• Stir in turkey. Sprinkle flour over vegetables and turkey, stir to coat, and continue sauteing over medium heat for another minute. 
• Add in broth and bring to a boil, then stir in milk and spices and simmer pot pie filling over medium heat, stirring frequently, until mixture starts to thicken. Stir in peas and turn off the heat under the pan.
• Divide the pot pie filling equally among the prepared muffin tins and bake at 400 degrees for 10 minutes. Meanwhile, beat the egg together with 1 tsp of water.
• Remove the muffin pan from the oven and top each tin of pot pie filling with a circle of biscuit dough, pressing it down into the cup carefully. Brush the top of each biscuit with egg wash.
• Return pan to oven and bake mini pot pies for another 12 minutes, or until biscuits are golden brown. 
• Let your upside-down pot pies cool for about five minutes, then use a spoon to carefully invert each biscuit browned-side down onto a plate, and scoop the rest of the filling out onto the top. Serve hot.

Notes

I deliberately made my pot pie filling less "goopy" so that the biscuits wouldn't get soggy. If you prefer more goopiness (the technical term here...), you can add a little more broth and milk and pre-cook the filling for a shorter amount of time. You could also mix things up with different veggies, if you prefer.

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