Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson


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

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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