This comforting turkey pot pie recipe gives spelt flour the opportunity to impress in both the biscuit topping and the pot pie’s gravy. In both applications, spelt flour delivers brawny whole-grain sweetness that jives really well with the mushrooms, Brussels sprouts, and turkey (though, you could definitely sub chicken too) in this soul-warming pot pie.


Credit: Greg Dupree; Food Styling: Margaret Dickey and Elise Mayfield; Prop Styling: Kay Clarke and Laura Evans

Recipe Summary



Additional Ingredient


Instructions Checklist
  • Preheat oven to 425°F. Prepare the Biscuits: Whisk together spelt flour, baking powder, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out onto a lightly floured surface. Pat into a 1-inch-thick square; cut into 12 square biscuits.

  • Prepare the Filling: Heat 2 tablespoons of the oil in a large skillet. Sprinkle turkey with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Add turkey to skillet, and cook, stirring occasionally, 3 to 4 minutes. Remove from skillet. Add remaining 1 tablespoon oil; add Brussels sprouts, mushrooms, carrots, onion, and thyme; cook, stirring constantly, until onions are translucent, 6 to 8 minutes.

  • Whisk together flour and 1/2 cup of the stock in a small bowl until smooth; set aside. Add remaining 2 1/2 cups stock, 1/2 teaspoon salt, and 1/2 teaspoon pepper to vegetables in skillet. Bring to a boil over high. Stir in flour mixture; boil 2 minutes. Stir in turkey.

  • Pour mixture into an 8-inch-square glass baking dish. Top with biscuits. Brush biscuits with 1 tablespoon of the melted butter. Bake in preheated oven until biscuits are set, 10 to 12 minutes. Brush biscuits with remaining 1 tablespoon butter. Bake until biscuits are golden brown and filling is bubbly, 5 to 7 minutes. Let stand 10 minutes before serving.