Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson

Ingredients

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