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Recipe

Turkey & Vegetable Potpie with Biscuit Crust

Marcus Nilsson

Servings: 10 to 12

At Maialino, a cook and a pastry cook faced with a lot of leftover turkey conspired to come up with a new and improved potpie, one that benefited from adjustments to the basic proportions—a lighter sauce, more vegetables, and a New England biscuit topping instead of a double pastry crust. Roll or pat out the biscuit dough, cut into rounds, and place on top of the filling. The result is more like a stew with a crust, so it’s best to serve this in shallow bowls, with soupspoons as well as forks to scoop up the flavorful liquid.

Ingredients

For the biscuit dough

  • 1-3/4 cups all-purpose flour, plus more for the work surface
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 8 Tbs. (1 stick) unsalted butter, cut into small cubes and chilled
  • 1 cup heavy cream

For the filling

  • 8 Tbs. (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock or water
  • 1 cup half-and-half or cream (depending on how rich you want the sauce to be)
  • 1 cup diced (1/2-inch) peeled carrots
  • 1 cup diced (1/2-inch) celery
  • 1 cup diced (1/2-inch) red or yellow onion
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 fresh sage sprig
  • 3 cups diced (1/2-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
  • 6 cups diced (1-inch) cooked turkey, white or dark meat
  • 2 Tbs. unsalted butter, melted

Preparation

Make the biscuit dough

  • 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.)

Make the filling

  • Melt the butter in a large saucepan over low heat. Slowly stir in the flour with a wooden spoon and cook over medium-low heat, stirring often, until the roux is light golden, about 10 minutes.
  • Gradually whisk in the stock, increase the heat to medium-high, and bring the liquid to a simmer, continuing to whisk. Stir in the half-and-half, increase the heat to high, and bring the sauce to a boil, then reduce the heat to low. Add the carrots, celery, onion, bay leaf, thyme, and sage. If using bell pepper, green beans, and/or potatoes, add them now. Stir well and simmer over medium-low heat until the vegetables are tender, 10 to 12 minutes. Remove and discard the herb sprigs and bay leaf and season with salt and pepper. (The sauce can be refrigerated, covered, for up to 2 days; rewarm it gently when you’re ready to make the potpie.)

Assemble and bake the potpie

  • Preheat the oven to 350ºF.
  • Add the turkey and the remaining vegetables to the sauce and simmer for 5 to 10 minutes, or until the vegetables are just tender. Pour the mixture into a 9-x-13-inch baking dish.
  • On a floured surface, roll or pat the biscuit dough out 1/2 inch thick. Using a 2- to 3-inch biscuit cutter or drinking glass, cut rounds out of the dough and cover the top of the potpie. Brush the tops of the biscuits with the melted butter.
  • Bake for 30 to 40 minutes, or until the biscuit crust is golden brown and the sauce is bubbling. Serve hot.

Reviews

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Reviews

  • txcook13579 | 12/14/2017

    Family loved this. I added more vegetables than what was called for. This recipe is full of butter and cream! It is delicious, but next time I make this I will try to make it a little healthier by substituting buttermilk for the cream in the biscuits and reducing cream and butter in filling.

  • sophielev | 12/31/2014

    My dear friend made this from the cook book recipe. I lover it and found it on FC and am thrilled. Making it now but using leftover chicken.

  • lde2727 | 05/07/2014

    I have good turkey pot pie recipes but the biscuit crust on this one is really amazing and easy to make.

  • octobergirl17 | 01/16/2014

    Delicious and fairly straightforward. Everyone loved it! Great way to use left over turkey (or chicken) I would add a touch of cayenne pepper. The biscuit dough was very soft-hard to roll and cut out. I needed to add quite a bit more flour to make it handle, but it did cover the entire top of the pan

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