Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson


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

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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