Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson


  • 8 Tbs. (1 stick) unsalted butter
  • ½ cup all-purpose flour
  • 1 cup half-and-half or cream (depending on how rich you want the sauce to be)
  • 1 cup diced (½-inch) red or yellow onion
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1-¾ cups all-purpose flour, plus more for the work surface
  • + 13 more ingredients
    • 4 cups chicken stock or water
    • 1 cup diced (½-inch) celery
    • 1 tsp. sugar
    • 8 Tbs. (1 stick) unsalted butter, cut into small cubes and chilled
    • 1 cup heavy cream
    • 1 cup diced (½-inch) peeled carrots
    • 1 fresh sage sprig
    • 1 Tbs. baking powder
    • 2 Tbs. unsalted butter, melted
    • ½ tsp. salt
    • 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

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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