Turkey Potpie with a Biscuit Crust
- 2 cups all-purpose flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 5 tablespoons ice-cold unsalted butter, cut into small cubes
- ¾ cup buttermilk
- 1½ cups Turkey Stock or canned low-sodium chicken broth
- 1 medium carrot (4 ounces), peeled, and thinly sliced into rounds
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 small yellow onion (about 4 ounces), diced
- 8 ounces cremini mushrooms, wiped or brushed clean, stems trimmed, and quartered
- 2 tablespoons all-purpose flour
- ½ cup heavy (whipping) cream
- 3 cups ½-inch dice of roast turkey
- ½ cup minced fresh parsley
- Salt and freshly ground pepper
- 2 tablespoons milk for brushing
- Produce
- Carrot (4 ounces), medium (1)
- Cremini mushrooms (8 ounces)
- Parsley, fresh (1/2 cup)
- Yellow onion (about 4 ounces), small (1)
- Meat
- 1/2-inch dice of roast turkey (3 cups)
- Canned Goods
- Turkey stock or canned low-sodium chicken broth (1 1/2 cups)
- Cooking & Baking
- Baking powder (1 1/4 teaspoons)
- Baking soda (1 1/4 teaspoons)
- Flour (2 1/8 cups)
- Pepper, freshly ground (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Salt and freshly ground pepper (1)
- Vegetable oil (2 tablespoons)
- Dairy
- Butter, unsalted (8 tablespoons)
- Buttermilk (3/4 cup)
- Heavy (whipping) cream (1/2 cup)
- Milk (2 tablespoons)
Preparation
Read recipe preparation on cookstr.com
Social Stats
30.6Rating
1-100
1-100
2Tweets
27Facebook
Shares
Shares
1StumbleUpon
Views
Views
5PinterestPins
Recipe Stats
Published November 24, 2012 (2 months ago).
15 people saved this recipe.
