Turkey Chili Pot Pie with Kefir Scallion Manchego Biscuits
Servings 4
Ingredients
White turkey chili
- 2 tablespoon olive oil
- 14 ounces ground turkey
- 1 small onion chopped
- 1 stalk celery chopped
- 3 garlic cloves minced
- 4 ounces canned diced green chilies
- 2 tablespoon all-purpose flour
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- 1 teaspoon coriander
- 1 teaspoon fresh thyme
- ¼ teaspoon ground cinnamon
- ¼ teaspoon red chili flakes
- salt and pepper
- 15 ounces canned cannellini beans rinsed and drained
- 2 cups chicken stock
- 1 bunch kale stems removed and leaves torn
Kefir scallion manchego biscuits
- 1 cup white whole wheat flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cold butter cut into small chunks
- ½ cup shredded manchego cheese
- ¼ cup scallions chopped
- ½ cup plain kefir plus extra for brushing on biscuits
Instructions
- Preheat oven to 350 degrees F.
- Prepare the white turkey chili. Heat 2 tablespoons oil in a large saucepot over medium heat. Add the ground turkey, onion, celery, and garlic and saute until the turkey is browned, about 5 minutes.
- Add the diced green chilies, flour, cumin, oregano, coriander, fresh thyme, cinnamon, and red chili flakes, stirring to combine. Season with salt and pepper and simmer for 1 minute. Add the rinsed and drained beans and chicken stock to the pot. Bring the chili to a boil, reduce heat to low and simmer for 15 minutes.
- Meanwhile, make the biscuits. In a medium bowl, combine the flour with baking powder, baking soda, and salt. Use a pastry cutter or your hands to cut the butter in to the dry mixture. The mixture should resemble coarse sand. Add the manchego cheese and scallions, stirring to combine. Slowly add the kefir, mixing continuously until a rough dough comes together. Shape the dough into a rectangle and pat down until it's 1-inch thick.
- Lightly dust the dough and a clean work counter with flour. Fold the biscuit dough in half and pat down until it's 1-inch thick. Turn the dough 90 degrees and fold once more. Repeat two more times. Cut the dough into 6 biscuits using a round biscuit cutter. Set aside.
- Add the torn kale leaves to the chili and simmer for another minute. Season the chili with salt and pepper once more and remove from heat. Transfer the chili to a baking dish.
- Arrange the biscuits on top of the chili and brush kefir on top of the biscuits. Bake the turkey chili pot pie for 30 minutes or until the biscuits are done. Remove from the oven and serve hot.
