Turkey & Vegetable Potpie with Biscuit Crust

Turkey & Vegetable Potpie with Biscuit Crust
Photo by Marcus Nilsson

Ingredients

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

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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