Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson


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

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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