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Print this Recipe    Potpie 08

Turkey Pot Pie with Biscuit Crust

1 lb ground turkey
1 can chicken broth (14 oz)
3 T butter
3 T flour
2 carrots, chopped (approx 1/2 inch chunks)
1 medium onion, chopped
2 stalks celery, chopped
1/2 c frozen peas
black pepper
thyme
tarragon
oregano
rosemary

2 1/4 c flour
2 1/2 t baking powder
4 T butter
1 c milk

The amount of crust will depend on the type of baking dish you use.
For a wide and shallow pan, make the full amount. For a dish that
is deep with a relatively narrow diameter, cut the crust recipe in
half.

Mix the baking powder with the 2 1/4 c of flour. Using your fingers,
rub the butter into the flour mixture until there are uniform
granules of butter/flour chunks (< 3 mm or so). Stir in the milk.
Knead the mixture with your hands until it holds together in a
sticky mass. Set aside.

Saute the turkey until almost completely cooked. Remove from the
pan. Melt 1 T of butter and saute the vegetables (except the peas)
until soft. Remove from the pan. Melt remaining 2 T of butter,
stir in the flour, and cook to form a roux. Add the broth and
seasonings, cooking until thickened. Put the turkey, vegetable
mixture, and the peas in the bottom of a baking dish. Pour the
sauce over the filling. Cover the filling with chunks of the
biscuit dough. It's ok if the filling is not completely covered.
Bake at 450 deg for 15 min, or until crust is firm and somewhat
browned.

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