Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson


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

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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