Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson

Ingredients

  • ½ cup all-purpose flour
  • 1 tsp. sugar
  • 1 cup heavy cream
  • 8 Tbs. (1 stick) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 cup diced (½-inch) red or yellow onion
  • 4 cups chicken stock or water
  • + 13 more ingredients
    • 1 cup diced (½-inch) celery
    • ½ tsp. salt
    • 1 cup diced (½-inch) peeled carrots
    • 6 cups diced (1-inch) cooked turkey, white or dark meat
    • 2 fresh thyme sprigs
    • 8 Tbs. (1 stick) unsalted butter, cut into small cubes and chilled
    • 1 fresh sage sprig
    • 1 Tbs. baking powder
    • 2 Tbs. unsalted butter, melted
    • 1 bay leaf
    • 1 cup half-and-half or cream (depending on how rich you want the sauce to be)
    • 1-¾ cups all-purpose flour, plus more for the work surface
    • 3 cups diced (½-inch) vegetables of your choice: mushrooms, bell pepper, green beans, potatoes, fresh corn, and fresh or frozen peas

Mix all the dry ingredients in a large bowl. Cut in the chilled butter with two knives or your fingers until the mixture resembles coarse meal. Pour in the heavy cream, mixing with wooden spoon just until the dough comes together. (Overmixing will result in tough biscuits.)

View full recipe at Fine Cooking

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