Turkey Pot Pie with a Savory Biscuit Topping

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Chef Lisa Clarke, Saltscapes
Yield: 8 Servings


Savory Biscuit Topping
1 1/2    cups (375 mL) flour
2     tsp (10 mL) baking powder
1/2    tsp (2 mL) salt
2     tsp (10 mL) summer savory
1/2     tsp (2 mL) dried parsley
1/4     tsp (1 mL) dried thyme
1/3     cup (75 mL) cold cubed butter
2/3     cup (150 mL) milk

Turkey Pot Pie
2    tbsp (30 mL) butter
1     medium onion, finely diced
3     cups (750 mL) finely diced potato
1     cup (250 mL) finely diced turnip
1/2     cup (125 mL) finely diced celery
1     cup (250 mL) finely diced carrot
1/2     cup (125 mL) flour
1     tsp (5 mL) summer savory
1/4     tsp (1 mL) thyme
2     tsp (10 mL) salt
5     cups (1.13 L) turkey stock (substitute chicken stock if turkey stock isn't available)
1 1/2    cups (340 g) chopped cooked turkey meat


Savory Biscuit Topping
In a large bowl, mix flour, baking powder, salt, summer savory, parsley and thyme. Cut in cold butter until crumbly.

Gradually add milk, mixing just until the dough comes together. Turn out onto a floured surface and roll out to fit a 9x13" pan.

Turkey Pot Pie
Melt butter in a large pan. Add onion, potato, turnip, celery and carrot. Sauté for 5 to 7 minutes.

Mix flour with summer savory, thyme and salt. Add to vegetables in pan, stirring constantly. Allow to brown but not burn.

Add turkey stock, one cup at a time, stirring until thickened. Stir in turkey. Turn mixture out into 9x13" pan; top with savory biscuit mixture. Bake at 325°F (160°C) for 25 to 30 minutes, or until topping is browned and filling bubbly. Makes 8 to 10 servings.

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