I hope everyone had a wonderful, sunny, Christmas. Here in Southern California the weather has been perfect for solar cooking. Yesterday I solar roasted three turkey thighs with plenty of stuffing for our dinner and today I used the leftovers for a turkey pot pie. The last thing I wanted to do was head out to the market first thing in the morning, I have to go past the local mall to get there and it is gridlock right now. I made do with ingredients on hand. For the filling I sautéed some onion and celery (I would have included carrots but didn’t have any) in a little butter. Then I stirred in some turkey, frozen peas, parsley, and a small carton of Trader Joe’s concentrated cream of mushroom soup I found hiding in the back of my pantry. I wasn’t in the mood for rolling out pie crust so I whipped up a batch of biscuits for the topping. The biscuit recipe is enough for a 9 to 10 inch pie. I didn’t want to have leftover leftover so I used an small 8-inch oval cast iron Dutch oven. This left me with enough dough to bake some biscuits for our lunch.
Solar Baked Biscuit Pot Pie Topping
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
8 tablespoons cold, unsalted butter
3/4 cup milk
Set Global Sun Oven out to preheat
Whisk 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 it forms pea-sized pieces. Stir the milk into the flour and butter mixture to make a soft dough. Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch-thick rectangle. Fold it into thirds, like a letter. Pat the dough into a 10-inch-wide disk. Cut into pieces and arrange on top of the filling. Bake Pie in Sun Oven until biscuits are golden brown, about 40 minutes.
To make biscuits pat the dough into a square and cut into pieces. Place pieces on a lightly oiled baking pan and bake in Sun Oven until brown, 30 to 40 minutes.