When all is said and done, we are usually left with a heap of meat and some mashed sweet potatoes at the end of each and every holiday. Often, I feel so full of food that I don’t even want to look at these leftovers for at least a month. But they’re there and they’re cooked! What on earth am I going to do with them? Well, when life gives you chicken carcasses and beef bones, you make pot pie!
Now, I am not a big fan of pastry, neither making it nor consuming its fat, so I prefer just to top my filling with some biscuit dough made with mashed sweet potatoes. Luckily, this works blissfully well with either chicken or beef and it is as easy as it is tasty. Simply pull the meat from the bones and chop up any bits and stir into whatever gravy you have left over. Pour this mixture into foil or glass pie plates.
Now for the dough: The trick with the dough is to handle it as little as possible, using a light touch. Top the meat pies with raw, uncooked dough and freeze. Once frozen, wrap well with plastic wrap and foil and stick them back into the freezer. (If you wrap them right away the dough will stick to the plastic and it will be hard to peel off.)
There! You don’t have to look at your leftovers for a month or two and by then, you will be craving them once more because you will have spent the month of January “being good” — or, maybe that’s just me.
Sweet Potato Biscuit Topping
Makes two pie toppings
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) sea salt
1/4 tsp (1 ml) baking soda
3/4 cup (200 ml) homogenized milk
1 tsp (15 ml) honey
2 cups (500 ml) baked, mashed
sweet potatoes (about two medium-size potatoes)
4 tbsp (60 ml) unsalted butter, frozen
Combine flours, baking powder, salt and baking soda in a large mixing bowl and set aside. In a separate large bowl, mix together milk, honey and mashed sweet potatoes until evenly combined.
Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough comes together.
Turn out the mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
Divide the dough into two circles and use a floured rolling pin to roll dough flat to a thickness of about 3/4 inch. Place the dough on top of the meat pie mixture and freeze immediately. Once solid, wrap in plastic and a layer of foil. Stores well in freezer for up to two months.
Place the pie directly from the freezer into a 375°F (175°C) oven uncovered for about 1.5 to 2 hours depending upon the depth of the pie plate.
Courtesy of Chicken Farmers of Canada and the guest blog of Theresa Albert on www.chicken.ca.