Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson


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

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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