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