In theory potpie filling is made with leftovers but I’ve never had enough excess meat and the inkling for potpie at the same time. If you have a lot of chicken or turkey meat on hand go ahead and skip the first part of this recipe. Potpie does not make regular appearances on our dinner table so I don’t have a go to recipe. When I do get a craving for it I thumb through my cookbooks and scour the internet for recipes that look appealing. This one uses the filling; with a few of my own touches; from one and the biscuit crust from another. If you want to make both the broth and the pie on the same day you’ll have to get an early start but it can be done. I like making the broth the day before and refrigerating it overnight; that way it’s easier to skim the fat off the top. It’s a hybrid recipe, the broth is solar cooked, the filling is not, then the pie is solar baked.

Solar Baked Turkey and Biscuit Potpie


For the broth

1 onion, cut into large wedges

2 carrots, scrubbed and cut into large pieces

1 stalk celery, cut into large pieces

1 bay leaf

2 turkey legs

1/2 teaspoon salt


Set Global Sun Oven out to preheat.

Combine all ingredients into a large pot. Add four cups water, cover and place in GSO. Cook until meat is tender and broth is fragrant; 2 – 3 hours. Remove turkey leg and set aside. Drain broth into a large bowl. Discard solids. Allow broth to cool and skim fat off the top. The broth will be used for the filling.  When turkey legs are cool enough to handle remove all the meat from the bones reserving it for the pie filling; discard skin and bones.

For the filling

3 tablespoons unsalted butter

2 medium leeks, white and pale green parts only, halved and sliced

3 medium carrots, chopped

2 stalks celery, sliced

1/3 cup all-purpose flour

3 cups of the reserved broth, save any leftover broth for another use

reserved turkey meat, chopped

1/2 cup frozen peas

1 tablespoon fresh flat-leaf parsley, finely chopped

salt and pepper to taste


Melt Butter in a 9-inch cast-iron skillet over medium high heat. add leeks, carrots, and celery and cook until vegetables are softened; about 5 minutes. Stir the flour into the mixture and cook for about 1 more minute. Pour in the broth and whisk until it comes to a boil. Reduce heat slightly and simmer until thickened; about 3 minutes. Stir in turkey and peas and remove from heat. Stir in parsley. Add salt and pepper to taste.

For the dough

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

1 teaspoon salt

8 tablespoons, cold, unsalted butter, cut into pieces

1 teaspoon finely grated lemon zest

3/4 cup milk, plus additional for brushing


Whisk the flour, baking powder, sugar, and salt in a large bowl. Using your fingers, rub 3 tablespoons of the butter into the flour until the mixture is sandy. Work in the remaining butter until if forms pea-size pieces. Stir the lemon zest into the milk and stir the milk into the flour mixture to make a soft dough. Turn the dough onto a floured work surface and pat into a 1/2-inch-thick rectangle. Fold the dough in thirds like you would a letter, then pat into a 9-inch-wide disk. You may cut dough into pieces or leave in one piece.

Bring the filling to a simmer. If using pieces arrange them on the filling, if leaving in one piece cut a small hole in the center and place on the filling. Brush the dough with milk. Bake in GSO until topping is golden brown; about 1 hour. Let potpie rest for 5 minutes before serving.

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